Maple Tagine

Maple Morrocan Tagine

Serves 5

About this recipe

Quebec is a melting pot of different cultures and cuisines. There is a burgeoning north African and Middle Eastern community in this beautiful city, so this classic tagine with maple syrup as a delicate sweetener is a nod to how native Canadian ingredients can blend into different recipes.

There are so many vegetables in this dish it’s easy to get your vegetable quota for the day with plenty of leftovers! The unusual mint cous cous is also a refreshing accompaniment to otherwise quite a filling meal.

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  • Extra Virgin Olive Oil – 3 tbsp
  • Onion – 1x roughly chopped
  • Garlic – 5 cloves finely sliced
  • Cumin seeds – 2 tsp
  • Courgette – 300g, diced into 3cm chunks
  • Chickpeas – 1 can drained (300g cooked)
  • Peppers – 2x large red, green or yellow, roughly chopped
  • Dried Apricot – 40g – roughly chopped
  • Harissa Paste – 3 tsp
  • Maple Syrup – 3 tbsp
  • Passata – 500mls
  • Parsley – 30g roughly chopped
  • Wholewheat Cous Cous – 200g
  • Mint – 15g finely chopped
  • Flaked almonds - 10g
  1. Preheat your fan oven to 180C
  2. To an ovenproof dish on medium heat, add 2 tbsp extra virgin olive oil
  3. Sauté onions, cumin seeds and garlic with seasoning for 2-3mins
  4. Add Courgette, Peppers, Dried Apricot and Chickpeas
  5. Stir for 3 mins to coat in the oil
  6. Add Harissa, Passata, Maple Syrup and ½ of the chopped Parsley
  7. Bring to a simmer
  8. After simmering for 5 minutes cover with a lid or tin foil and place in the oven for 25 mins
  9. Add cous cous to a bowl with mint, 1 tbsp extra virgin olive oil and seasoning
  10. Pour in 300mls of boiling water
  11. Cover for 6 minutes
  12. Dry toast the almond flakes in a pan
  13. Scatter on the cous cous and fluff with a fork before serving

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Comfort, Dinner, Lunch, Dairy Free, Vegan, Vegetarian

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