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We’ve broken this down into a few ‘steps’ but honestly, it’s one pretty basic step — chuck all the things in a pot, then let your stove do the work! Doesn’t get much easier than that :)

You will need

Serves 4

  • 7 baby potatoes, peeled and slightly smashed apart with pestle (keep skins)
  • 6 pearl onions (or 4 eschalots), peeled and halved
  • 5 green olives, seeds in
  • 4 black olives, seeds in
  • 3 cloves of garlic, smashed
  • 1 carrot, cut into large chunks
  • 1 zucchini, roughly chopped
  • 6 cherry tomatoes, halved
  • 4 dried figs, halved
  • Pinch saffron
  • 1 cup vegetable stock
  • 3 tablespoons olive oil
  • Generous pinch salt
  • Pepper, to taste

To serve:

  • 2 cups cooked couscous (or quinoa if gluten-free)
  • 1/4 cup roasted slivered almonds (optional)
  • Parsley, finely chopped

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15 mins to prep

  1. Step 1

    In a small heavy cast iron pot (or small tagine if you’ve got it!), place in the oil, potatoes, pearl onions, and olives.

  2. Step 2

    Then add in the garlic, carrots, zucchini, and cherry tomatoes — and finally the dried figs for an element of sweetness, and saffron. Throw in your potato skins too, for a great flavour + texture.

  3. Step 3

    Finally, top with veg stock, a drizzle of extra virgin olive oil, and season with salt and pepper. Place on the stove and bring to high heat, then reduce to a simmer and cook for an hour, stirring occasionally.

  4. Step 4

    Spoon into bowls and garnish with parsley. Then mix the roasted almonds through the couscous and serve alongside the tagine!

Recipe: Simon Toohey

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