Recipe for Tagine of Vegetables with Charmoula Couscous Fritters 
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Yield:
4
Ingredients:
Amount Ingredient
TAGINE ----------------
2 tsp olive oil
1 x red onion, cut into wedges
2 x cloves garlic, crushed
8 x baby carrots, fat, scraped
1 tsp ground coriander
2 tsp harissa paste, or alternative
1 tbl tomato puree
1 lb sweet potatoes, orange-fleshed
peeled and cut into chunks
2 x baking potatoes, peeled
and cut into wedges
2 x zucchini, thickly sliced
on the diagonal
7/8 lb chopped tomatoes, drained
7/8 cup vegetable broth
3 tbl chopped fresh coriander
----------------- FRITTERS ----------------
3/4 oz couscous
3/8 cup hot water
1/8 oz fresh cilantro
1 sm garlic clove
3 tbl olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbl pine nuts, toasted
3/4 oz feta cheese, finely diced
2 med eggs, beaten
1/4 oz fine white bread crumbs
2 tbl all-purpose flour
vegetable oil, for deep-frying
salt and pepper
Instructions:
Instructions: 1) TO MAKE THE TAGINE, heat the oil in a large pan, add the onion, garlic, carrot and ground coriander and cook for 5 minutes over a moderate heat until just beginning to brown. Add the harissa paste and tomato puree and cook for a further 2 minutes.

2. Add the sweet potatoes, potatoes and courgettes and stir together. Cook for 2 minutes before adding the chopped tomatoes, stock and fresh coriander. Bring to the boil, cover, and simmer gently for 25-30 minutes until the vegetables tender and the sauce has thickened.

3. Meanwhile, place the couscous in a large bowl and pour over the hot water.

Leave to soak for 10 minutes until all the water has been absorbed and fluff up with a fork.

4. Place the coriander and garlic in a small blender with the olive oil and spices and process to a thick puree. Add to the couscous along with the toasted pine nuts and feta. Season to taste and bind with half the beaten egg and half the bread crumbs, to form a firm mixture. Shape into 12 small balls.

Dip each into the flour, the remaining egg, then the remaining breadcrumbs to coat evenly.

5. Heat the oil until a piece of bread turns golden in 60 seconds, and fry the fritters for 3 minutes until crisp and golden - you may need to do this in batches. Drain on paper towels and keep hot while you cook the remainder.

6. Season the tagine to taste. Center a portion of the tagine on a plate.

Place fritters (about 3 per serving) around the tangine. You may wish to halve each fritter; keep the halves together on the plate. Garnish with the fresh cilantro.

Paul draws on flavors from around the world, especially the Orient and the Mediterranean - he calls his style Eurasian. Cookbooks: Virtually Cheese (Kyle, Cathie). And there are two more books this year: The Ultimate

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