Bosh roast sweet potato tagine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh roast sweet potato tagine By You Magazine - April 7, 2019 This roast sweet potato tagine is fragrant, sweet and easy to make. Serve with salad for a lighter lunch. Lizzie Mayson SERVES 6 1kg sweet potatoes 3 tbsp olive oil salt and black pepper 2 medium red onions 1 fresh red chilli 2 garlic cloves 6cm piece fresh ginger 30g fresh coriander 100g dried apricots 1 x 240g tin chickpeas 2 tbsp harissa paste 2 tsp ras el hanout 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp sugar 2 x 400g tins chopped tomatoes 200ml water FOR THE LEMON AND ALMOND COUSCOUS 1 preserved lemon (or replace with the grated zest of a lemon, the juice of half a lemon and an extra pinch of salt) 1 1/2 tbsp extra virgin olive oil 1 tsp ground cumin 300g couscous 400ml boiling water 50g flaked almonds 20g fresh coriander leaves 1. Preheat oven to 180C/gas 4. Peel and chop the sweet potatoes into 3cm chunks and spread over a lined baking tray. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake in the oven for 25 minutes. 2. Meanwhile, peel and finely chop the red onions. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. Peel and finely grate the garlic. Peel and grate the ginger. Pluck the leaves from the coriander, put them to one side and thinly slice the stems. Roughly chop the apricots. Drain the chickpeas. 3. Place a large saucepan over a medium heat and add the rest of the olive oil. Add the onions and fry for 4-5 minutes, stirring, until starting to soften. Add the chilli, garlic, ginger and coriander stems and stir for 2 minutes. Add the harissa paste, ras el hanout, cumin, ground coriander and sugar and stir for 1 minute. Add the tomatoes and water. Lower the heat and simmer for 7-9 minutes. Stir in the apricots and chickpeas. Put the lid on and simmer for 8-10 minutes, stirring occasionally. Take the lid off the pan, taste and season. Add the coriander leaves and sweet potato and stir. Reduce the heat to low and put the lid back on the pan. 4. To make the couscous, halve the preserved lemon and put it into a mixing bowl. Add the olive oil, cumin, couscous and water. Cover with a plate and set aside for 8-10 minutes. Meanwhile, spread the flaked almonds over a lined baking tray. Put in the oven and bake for 4 minutes, until lightly browned. Finely chop the coriander leaves. 5. Remove the preserved lemon from the bowl and fluff the couscous with a fork. Reserve a quarter of the almonds and a quarter of the chopped coriander leaves and fold the rest into the couscous. Taste and season. 6. Divide the couscous among bowls and top with the tagine. Garnish with the reserved almonds and coriander and serve. BUY THE BOOK WITH 20% OFF Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved