Slow Cooked Butternut Squash, Sweet Potato and Chickpea Tagine with Lemon and Mint Cous Cous.

One of the things that fills me with great joy at the weekend is bunging a load of veg into the Slow Cooker in the Morning that fills the house with wonderful smells and creates a delicious Meal for the evening requiring no real effort at all. Which gives me the rest of the day to mess about and do other things.  This is perfect for you and your loved one or for an offering for a laid back dinner party. Also the leftovers make a great Leftover Lunch to take to work. 

Serves 4-5.

What you need:

  • 2 Cloves of Garlic minced
  • 1 Red Onion or 2 small red onion diced
  • 1/2 A butternut squash peeled and diced
  • 1 Large Sweet Potato peeled and diced
  • 2 Carrots Peeled and Sliced
  • 1 400g Can of Chickpeas Drained
  • 2 tsp of Dried Coriander
  • 2 tsp of Ground Cumin
  • 1 tsp of Cinnamon
  • 1 tsp of Chilli Powder
  • 2 tbsp of Lemon Juice
  • 1 tbsp of Tomato Puree
  • 3/4 cup of Chopped Dried Apricots
  • Salt and Pepper
  • 800ml of Veg Stock (2 Veg Stock Cubes Dissolved in Water

What you need to do:

  1. Put your Slow Cooker onto High and add in all the ingredients to it. Make sure that you mix all the spices well into the vegetables before adding in the stock to prevent making too much of a mess.
  2. Put on the lid and stir every hour or so and after being on for 4 hours place the lid loosely back onto the slow cooker to allow it to reduce for a further 2-3 hours. The Vegetable should start to break down and the water should start to form into a lovely sauce. Turn to Low Setting if you think it is cooking too much.
  3. Prepare your cous cous 15 minutes before you plan to serve up.

For the Cous Cous

  • 390g/3 Cups of Cous Cous (Rinsed)
  • Juice of 1 Lemon
  • 1 tsp of Dried or Fresh Mint
  • 500ml of Boiling Hot Water with Stock Cube or Bouillion Mixed in.
  • Salt
  • Pomegranate Seeds (Optional to Garnish)

What you need to do:

  1. Add Lemon, Mint, Salt and Boiling water with stock into a saucepan and bring to a boil. Once boiling add in the cous cous and reduce the heat right down and allow to simmer for 5 mins.
  2. Remove from the heat and leave to stand for a further few Minutes. Then remove lid and fluff cous cous up with a fork. Season with more salt if you feel it needs it.
  3. Spoon the Cous Cous into a bowl along with a Generous helping of the Tagine from the Slow Cooker then garnish with Pomegrante Seeds (Opitional) to give it a nice little crunch.
  4. ENJOY!!

 

Note: You can also garnish with fresh Coriander and Parsley but I’m not a huge fan of them fresh on top of meals so always tend to leave it out.

 

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