Saucy Cous Cous Tagine is a personal favourite, and the method for making it translates well into many other guises. If you are feeling adventurous you can try cooking up some whole grain rice, or pasta according to packet instructions, and then adding the mixed fruit and veggies and baking it in the oven in the same way as for the Saucy Cous Cous Tagine.
It also works very well with some pan-fried ‘skin on’ baby new potatoes in place of the Cous Cous and can be enjoyed cold for packed lunch.
1 Medium sized white onion, chopped
1 Small green capsicum/pepper, chopped
1 handful of dried cranberries
1 handful of yellow raisins
2 dessert spoons of good quality tomato puree
Two thirds of a 400 ml tin of chopped tomatoes
1 Mint tea bag
1 Clove of minced garlic
1 Preserved Lemon, quartered
Preheat the oven to 160 degrees or a medium-low heat.
Boil the kettle and put the mint teabag into a glass. Once the kettle is boiled fill the glass to the top with water and allow the teabag to steep.
Meanwhile fill the bottom of a baking dish with dried cous cous, once the mint teabag has had time to steep, add it to the cous cous in the baking dish and cover with foil.
Check the minty cous cous after 5 minutes and if the mixture still has a little bite, top up with another glass full of almost boiling water.
Gently fry off the onion in a deep-sided pan on a medium heat, add the green capsicum pepper and the minced clove of garlic. Allow to cook until the mixture begins to turn golden.
Add in the mixed dried fruits and cook for a further 4 minutes before adding the tomato puree.
Once the tomato puree is well mixed in and coats all the chopped fruit and vegetables in the pan, turn the heat up to high and add the chopped tomatoes from the tin.
Combine the mixture well and add to the minty Cous Cous.
Tip the contents of the frying pan into a baking dish, squeeze over the juice from the preserved lemon and put the pieces into the baking dish along with the Saucy cous cous, place the dish into the preheated oven with a foil cover or lid for 20 to 30 minutes on a medium low heat, around (150 degrees) or until hot through and well-baked.