Moroccan Tagine with Sweet Potatoes, Couscous and Parsley Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g shallot (s)
- 0.25 ¼ bunch parsley
- 2 stalks mint, fresh
- 150 g tartare
- 1 teaspoon Ras el Hanout
- some sea salt and black pepper
- 1 piece (s) ginger, approx. - 2 cm
- 1 piece (s) turmeric, approx. - 2 cm
- 0.5 ½ chilli pepper (s), red
- 250 g sweet potato (s)
- 1 teaspoon rapeseed oil
- 200 ml water
- 250 g tomatoes, chunky from the can
- 0.5 ½ lemon (s), juice from it
- 1 lemon (s), organic, quartered
- 40 g couscous
For the salad:
- 0.5 ½ bunch parsley
- 100 g tomato (s)
- 100 g cucumber (s)
- 0.5 ½ lemon (s), juice from it
- 50 g onion (s)
- 1 tablespoon olive oil
- some sea salt and black pepper
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into fine cubes. Then fry half of the shallots in a non-stick pan until translucent and set aside. Wash and finely chop the parsley and mint.
- Now put the tartare in a large bowl. Add the steamed shallots, herbs, ras el hanout, salt and pepper to the minced meat and mix everything together well. Then shape walnut-sized meatballs.
- Peel the ginger and turmeric and cut into fine cubes. Wash the chilli pepper and cut into small cubes. Peel the sweet potatoes and cut into bite-sized pieces.
- Heat 1 teaspoon of oil in the tagine or a cast iron saucepan over a low temperature and sweat the other half of the shallots, ginger, turmeric and chilli until translucent for about 3 minutes.
- Then add 200 ml of water and the diced tomatoes to the tagine. Bring the liquid to the boil and simmer covered for about 5 minutes.
- After the 5 minutes, add the sweet potato cubes to the sauce and again cover and simmer for 10 minutes. Then add the meatballs to the sauce and again cover and simmer for 10 minutes. Season with salt and lemon juice and decorate with the lemon quarters.
- Prepare couscous as a side dish according to the package instructions.
- For the parsley salad, wash and dry the parsley and cut it into small pieces with a chopping knife. Wash the tomato and cucumber, peel the cucumber and cut both into very small cubes, as well as the onions.
- Mix a marinade with the lemon juice, oil, salt and pepper. Then stir in the diced tomatoes, cucumber and onion. Only fold in the parsley just before serving, otherwise it will collapse too much.
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