Vegetable tagine with dried fruit Learn

My soul and hands belong in the kitchen. It's my happy place, and best of all is that it allows me to gift happiness to others.

In 2019, I created a virtual gourmet group called "Kaust, what have you cooked today?", which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.

As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.

Both have kept our spirits up in time of isolation.

Vegetable tagine with dried fruit

Vegetable tagine with dried fruit (prune and apricots) and almonds, jewelled mint and pomegranate couscous

An amazing flavoursome vegan feast that tantalizes your taste buds.

Serves: 4

Cook and prep time: 55 minutes


For the tagine:

  • 2 chopped onions
  • 8 thinly sliced ​​garlic cloves
  • 2 medium carrots cut in larger pieces
  • 2 large potatoes cut into large cubes
  • 2 bell peppers cut into larger pieces
  • 1 can of chickpeas drained of liquid
  • 100 g blanched almonds
  • 3 large tomatoes peeled and cut into large pieces
  • 250 g green beans
  • 1 tablespoon harissa powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 25 pieces of dried apricots
  • 25 pcs dried plums
  • 1 stock cube
  • Lemon juice, salt and ground black pepper to taste salt

For the couscous:

  • 180g instant couscous
  • Seeds from ½ pomegranate
  • 1 handful of chopped fresh mint leaves


For the tagine:

  • Heat the oil in a pot, add the onion and cook for 5 minutes until translucent and soft
  • Add the garlic, carrot, potato, bell pepper and spices and cook together for another 5-7 minutes, stirring frequently.
  • Add dried fruit, tomatoes, stock cube and 700-900ml water of boiling water. (depends on how much sauce you want) Bring to the boil, reduce the heat and simmer for 15 minutes.
  • Add the chickpeas and green beans and cook for another 10 minutes or until the vegetables are soft, if the water reduces too much, add a little more. It can be made with more sauce or as I did with less.
  • At the end, taste and adjust the salt, then sprinkle chopped parsley. Now you can add lemon juice, ground black pepper and extra harissa to taste if desired.

For the couscous:

  • Prepare the couscous according to the instructions on the package, but instead of plain water, use a stock cube dissolved in the boiling water. 
  • After the water has been absorbed, fluff up and mix with pomegranate seeds and chopped mint.
  • Enjoy!!!

Stay healthy and happy cooking!