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Birds Eye Deli Roast Vegetable Tagine With Herbed Couscous
4 Serves
0:15 prep
0:35 cook
Birds Eye Deli Roast Vegetable Tagine With Herbed Couscous

MasterChef’s Diana Chan in collaboration with Birds Eye Deli Roast Vegetables brings you this tagine served with herby couscous.

4 serves
0:15 prep
0:35 cook


  • 600g packet frozen Birds Eye Deli Roast Veggies – Potato, Pumpkin, Red Onion and Carrot
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 cinnamon stick
  • 3cm piece fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 tablespoon harissa paste
  • 400g can whole peeled tomatoes
  • ½ x 400g can chickpeas
  • 1 piece preserved lemon, sliced (optional)
  • 1½ cups vegetable stock
  • ¼ cup raisins
  • Lemon wedges and fresh parsley and coriander, to garnish
  • Herbed Couscous:
  • 100g couscous
  • 125ml vegetable stock
  • Small knob butter
  • 2 tablespoons currants
  • 2 tablespoons roasted pistachios, chopped
  • Fresh parsley and dill, roughly chopped
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Step 1

Thaw frozen Birds Eye Vegetables in fridge overnight. Before use, drain any excess liquid.

Step 2

Heat oil in a tagine or Dutch oven over medium heat. Add garlic, cinnamon, ginger, spices and harissa paste, cook for 2-3 minutes.

Step 3

Add tomatoes, chickpeas and preserved lemon and cook for a further 2-3 minutes. Add thawed roast vegetables and fill tagine halfway with vegetable stock. Bring to simmer, stirring occasionally, checking to see if there is sufficient liquid. Scatter over raisins. Cover and simmer on low for 20-25 minutes.

Step 4

Meanwhile place couscous in a bowl and pour over boiling stock. Stir and cover for 5 minutes. Use a fork to separate the grains then add butter, currants and pistachios. Mix through chopped parsley and dill.

Step 5

Place couscous in serving bowls and top with tagine and garnish with fresh herbs.

Tip Once vegetables are thawed, use within 24 hours.