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.
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
100g dried apricots, roughly chopped
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
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.