RECIPE: A taste of the Mediterranean

Mediterranean and vegetable tagine, mushroom and olive cous cous
Mediterranean and vegetable tagine, mushroom and olive cous cous
0
Have your say

Here’s the latest tasty offering from the University of Derby Buxton’s chef lecturer Robert Stordy, Mediterranean vegetable tagine with mushroom and olive cous cous. Serves 4.

Ingredients

In the Kitchen with Rob Stordy, University Chef of the Year 2012

In the Kitchen with Rob Stordy, University Chef of the Year 2012

1 medium onion finely chopped

2-3 cloves garlic, finely chopped

150g mixed peppers cut into about 2cm dice

50ml olive oil

4 tsp ras el hanout

400ml chicken stock

60ml honey

100g dried apricots, roughly chopped

75g sultanas

150g courgettes cut into about 2cm dice

150g aubergines cut into about 2cm dice

1 tin mixed bean salad

50 flaked almonds toasted

Fresh lemon juice

2 tsp chopped coriander

1 tsp chopped parsley

120g cous cous

20ml vegetable/olive oil

75g mushroom sliced

Crushed or garlic paste to taste

120ml chicken or vegetable stock

50g olives, roughly chopped

Method

Heat a frying pan with half the oil and sweat the onions, garlic and peppers for about five minutes. Remove and place into a casserole dish or tagine.

Add the stock, apricots and sultanas, bring to the boil, cover and allow to stew gently for about 20 minutes.

Add the courgettes, aubergines and bean salad, check the seasoning and simmer for a further ten minutes.

Add the lemon juice, chopped coriander and parsley and sprinkle the almonds on top.

For the cous cous, lightly fry the mushrooms with the garlic in the oil. Add the cous cous, pour on the stock and bring to the boil. Cover and leave for ten minutes until all liquid has been absorbed. Mix in the olives.