A slightly spicy, very colourful and extremely flavoursome vegetarian tagine. It is a little different in that it's upside-down to the way it's usually served. Having the couscous crust on the top is brilliant, as it gives a slight crunch and also soaks up all the delicious flavours from the spiced vegetables and sauce.
This dish has become my husband's absolute favourite and I am so excited to share it with you.
Ingredients: Onions, garlic, swede, sweet potato, pumpkin, red onions, turnip, beetroot, carrots, tomatoes, bay leaves, cumin, coriander, harissa, tomato paste, white wine, champagne vinegar, lemon, coriander leaves, couscous, olive oil, saffron, pink Himalayan salt and pepper.
Reheating: Defrost in fridge overnight. Preheat oven 180*C, cover with foil and bake for about 15 mins then uncover and cook for another 15 - 25 mins.