Lentil and Date Tagine



In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes.


Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes.


Place the couscous an a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1 inch. Stir everything together, cover with cling film and set aside.


When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust of necessary.


Remove the cling film from the couscous and fluff up with a fork to separate the grains


Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.


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