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About the Dish

  • Onion

    Onion

  • Sweet Potatoes

    Sweet Potatoes

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Spice Blend

    Spice Blend

  • Diced Tomato

    Diced Tomato

  • Chickpeas

    Chickpeas

  • Sultanas

    Sultanas

  • Couscous

    Couscous

  • Slivered Almonds

    Slivered Almonds

  • Mango Chutney

    Mango Chutney

METHOD

1
MISE EN PLACE Peel, halve and thinly slice onion. Peel sweet potato and cut into 3/4-inch dice. Core pepper and cut into 1-inch dice.
2
Warm 2 teaspoons olive oil in a large skillet with lid over medium-high heat. Stir in onion, sweet potato, sweet pepper and 1/4 teaspoon PeachDish Salt. Cook, stirring often, until crisp-tender, about 5 minutes.
3
Stir in Biryani spice blend and cook, stirring, for 1 minute. Reduce heat if spices begin to scorch.
4
Stir in tomatoes, chickpeas and liquid and raisins. Adjust heat so that tagine simmers gently. Cover and cook, stirring occasionally, until sweet potato is tender, 15-20 minutes. Add a little water if the mixture gets dry before vegetables are done.
5
Meanwhile, cook the couscous. Bring 1 1/2 cups water and remaining 1 teaspoon olive oil to a boil in a small saucepan over high heat. Stir in couscous and 1/4 teaspoon PeachDish Salt. Remove from heat, cover tightly, and let stand until tagine is ready to serve.
6
Uncover couscous, fluff with a fork, and stir in almonds. Divide between 2 dinner plates.
7
Season tagine to taste with PeachDish Salt. Spoon over couscous. Top with chutney as desired, and enjoy!