TAGINE

Serves 6 – Calories per serving 175 (with couscous 225)

INGREDIENTS:

  • 1 aubergine cut into 1 inch cubes
  • 113g butternut squash in 1 inch cubes
  • 113g parsnip peeled and in 1 inch cubes
  • 85g dried apricots chopped
  • 1 large onion chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 cans of chopped tomato
  • 1 tbsp algave syrup
  • 1 cinnamon stick
  • 1 strip of lemon peel

 

INSTRUCTIONS:

  1. In a large pan cook the onion and garlic until soft using a little water to prevent sticking. To the pan add the cumin, cinnamon and ginger and stir cooking for a further minute.
  2. Add the aubergine and cook until it stars to soften. Once the aubergine is softening , stir in the tomatoes, algave, apricots, cinnamon stick, lemon peel and cook for a further few minutes.
  3. To the pan add the butternut squash and parsnip and bring back to the boil. Reduce the heat and cover the pan simmering for 20 minutes until the vegetables are tender.
  4. Serve the Tagine with small portion of couscous if desired.

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