Moroccan Tagine with Sundried Tomato & Basil Patties and Quinoa Couscous

Difficulty level: Medium

Total Time: 35 mins

Meals served: 2 Servings

Ingredients

Quinoa Couscous (GF)

-White Quinoa                                                                         1 Cup

-Vegetable Stock                                                                     2 Cups 

Sundried Tomato & Basil Tagine

-Amino Mantra Sundried Tomato and Basil Plant Patties        2 Patties

-Carrots, washed, peeled, sliced thinly                                    200g

-Brown Onion, washed, peeled & sliced                                 200g

-Capsicum any colour, washed & sliced into strips                 150g

-Garlic, peeled & chopped finely                                              2 Cloves 

-Cooking oil - your choice                                                        1Tbsp 

-Moroccan spices mix                                                              2Tbsp

-Chopped Tomatoes                                                                1 Can, 400g

-Vegetable stock                                                                     1 Cup

-Fresh Basil Leaves, torn                                                        2-3 sprigs

-Black Olives whole                                                                10-12 

-Salt and Pepper                                                                     To taste

Method

1. Electric Rice Cooker - Wash and rinse 1 cup of White Quinoa and add it to the rice cooker pot with 2 cups of Vegetable stock and cook it just like rice. When ready to serve, fluff with a fork and season with salt and pepper.

Stovetop -  Wash, rinse 1 cup of White Quinoa and add to 2 cups of Vegetable stock in a medium pot and bring to a boil. Once boiled, reduce heat to low, cover with a lid and cook for 10mins till most of the liquid is absorbed. Once the stock liquid is absorbed, take the pot off the heat and let it rest for 5 mins off heat with the lid on. When ready to serve, fluff with a fork and season with salt and pepper.

2, Once vegetables for Tagine are prepped, heat oil in a large pan on medium heat.

3.Add prepped Onion, Garlic, Carrots and Capsicums. Cook for 3-4 minutes until soft. Add the Moroccan spices and cook for 1 minute. Add canned tomatoes, 1 Cup of Vegetable stock and bring to a boil.

4.Once the sauce is boiling, reduce the heat to simmer and cook the sauce for about 10mins until carrots are tender and the sauce has thickened nicely. Season with salt and pepper.

5.While the sauce is simmering, heat up 2 x Amino Mantra Sundried Tomato & Basil plant patties and set aside. Cut each pattie into a half as a triangle.

6.Once tagine sauce is ready add the patties in there and cook for 3mins. Be cautious to not break the patties.

7.Serve White Quinoa Couscous with Sundried Tomato & Basil plant patties & Tagine sauce, freshly torn Basil leaves and Black Olives.

*Notes

• We used Mrs. Rogers Moroccan Spice mix for this recipe.
• You can use regular Couscous (made from wheat) if you are okay with gluten & wheat products.