Tagine… busy markets selling all sorts… carpets, street food and the sights, sounds and smells of places like Morocco… This dish is inspired by light, bright colourful places and I’ve deliberately steered away from darker, heavier flavours.
You don’t need a tagine pot for this… just keep it simple, use a pan and enjoy the fact you don’t need to be stewing anything for hours on end! This has pan-roasted cauliflower and squash… cooked to keep the crunch and add bodily bite!
By making this dish, you will acquire and practice the following skills:
- Pan-fry squash and cauliflower so they caramelise but retain bite.
- Work with the “holy trinity” of onion, garlic, and ginger to create base flavour.
- Toast and bloom spices (turmeric, coriander) for full release of aroma.
- Mash some chickpeas for body while leaving others whole for texture.
- Balance acidity and freshness with lemon and herbs.
- Serve with buttery couscous, learning a no-cook method that preserves lightness.
Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.
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