I need a good, easy, no fail recipe for a vegetable tagine?

I have to make it for a 'come dine with me' me and some friends are doing! But I don't want to do it twice (once test once for real) So I need a fail safe recipe - and not too complex because I've not got a lot of time / money to do it with.



:-) Thanks!



Oh I almost forgot - it needs to be entirely vegetarian (recipe name would suggest that) so no meat or fish.I need a good, easy, no fail recipe for a vegetable tagine?
Ingredients



* olive oil

* 2 tsp each of ground cumin and ground coriander

* 2 onions , thinly sliced

* 2 garlic cloves , finely sliced

* 3 tbsp harissa (look in the spice section)

* 1 small butternut squash , peeled and cut into chunks

* 4 carrots , cut into chunks

* vegetable stock fresh, cube or powder made up to 600ml

* 75g ready-to-eat, dried apricots , roughly chopped

* 400g tin chickpeas , drained and rinsed

* a bunch flat-leaf parsley , roughly chopped

* a bunch coriander , roughly chopped



Method



1. Heat 2 tbsp oil in a tagine or casserole and gently cook the onion until soft - about 10 minutes. Add the ground spices and garlic and cook for a minute. Stir in the harissa and cook for 2 minutes. Stir through the squash and carrots and toss well to coat with the paste and the onion. Pour over the stock, add the apricots and bring to a gentle simmer. Cook over a low heat for about 25-30 minutes until the vegetables are very tender.

2. Meanwhile, put the couscous in a large bowl, bring the stock to the boil and pour it over. Cover the bowl and leave to stand for 5-10 minutes until all the stock has been absorbed into the couscous. Gently fluff up with a fork and stir through the toasted almonds.

3. Add the chickpeas to the tagine and stir through half of the herbs. Season, then simmer for 5 minutes. Spoon the couscous into bowls then ladle the tagine on top. Serve scattered with extra herbs.I need a good, easy, no fail recipe for a vegetable tagine?
1 tbsp olive oil

1 large onion , thickly sliced

2 large garlic cloves , finely chopped

陆 tsp each ground cumin , turmeric and cinnamon

1 tsp ground ginger

1陆 tsp harissa paste

2 tbsp clear honey

1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks

600ml hot vegetable stock

2 x 175g packets Quorn pieces or diced tofu

2 tbsp chopped fresh coriander

1.Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.

2.Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.

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