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John and Lisa's Weekend Kitchen

Vegetable Tagine with Pomegranate Couscous

John and Lisa have some fantastic fragrant food in their Weekend Kitchen. John has an amazing Vegetable Tagine, packed full of flavour.

Vegetable Tagine with Pomegranate Couscous

Serves 6


Veggie Tagine

  • 2 carrots, peeled, cut in half lengthways and then cut in half the other way

  • 2 large parsnips, cut in half lengthways  2 red onions, halved

  • 2 large potatoes, peeled and quartered

  • 3 leeks (white parts only), split, washed and cut into 6cm lengths

  • 2 red onions, quartered

  • Jar of shop-bought chermoula

  • 30ml olive oil

  • 200ml vegetable stock

  • 12 dried prunes, dates or figs

  • 2 preserved lemons, quartered

  • Small jar of harissa, to serve

  • Small handful of mint, leaves picked and chopped, to serve

Pomegranate Couscous

  • 400g couscous

  • About 500ml hot vegetable stock

  • Grated zest and juice of 2 lemons

  • 1 tsp ras-el-hanout

  • 1 small garlic clove, grated

  • 2 tablespoons extra virgin olive oil

  • 1 large pomegranate, deseeded or a packet of pomegranate

  • 1 cucumber, peeled, deseeded and diced

  • 6 radishes, finely sliced

  • A small bunch of fresh mint, chopped

  • A small bunch of fresh flat-leaf parsley, chopped

  • Sea salt and pepper


Veggie Tagine

1. Put the carrots, parsnips, red onions, potatoes and leeks in a large bowl and pour over the chermoula. Mix everything together and marinate for an hour or so, or overnight. 

2. Heat the oven to 180°c / 160°c fan.

3. Heat a little olive oil over a medium heat in the bottom half of the tagine or a heavy lidded pot. Add the marinated potatoes and leeks and fry for a couple of minutes, until lightly browned on all sides.

4. To the remaining marinated mixture, add the preserved lemons, dried fruit and harissa and then transfer everything to the pot/tagine.

5. Pour over 100ml vegetable stock and cover with the lid. 

6. Place in the oven and cook for about 1 hour 30 minutes. 

5. Once the tagine is nearly ready, add a dollop of harissa to the remaining stock, stir well and make sure that it is piping hot.

6. Take the tagine out of the oven, ladle a little of the spicy stock over the top and garnish with mint leaves. 

7. Serve alongside the pomegranate couscous.

Pomegranate Couscous

1. Tip the couscous into a large bowl, pour over the stock and cover with cling film. Leave to stand for 5 minutes.

2. Uncover the bowl, fluff up the grains with a fork and set aside to cool.

3. Once slightly cooled, to the couscous add the lemon zest and juice, ras-el-hanout, garlic and olive oil. 

4. Stir through the remaining ingredients and season to taste.

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen