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Couscous with dried vegetables à la tagine

This recipe makes use of all the dried vegetables we prepared for the camping trip which add a lot excitement to an otherwise boring meal. Very quick and easy fix for a lunch or dinner.


Must haves:


Dried vegetables (peppers, leek, carrots, zucchini, aubergine, mushrooms)

Dried appricots

Tomato paste

Spices (paprika, cumin, cinammon)

Nice to haves:

Onions, garlic, ginger

Salted herbs

Almonds or other nuts for extra crunch



If you have, fry chopped onion/garlic, grated ginger and chilli with a little bit of oil. Add water, all the dried vegetables including chopped dried apricots and spices and let boil for couple of minutes or until the vegetables get soft. Add little bit of tomato paste and lemon juice if available. Add dry couscous directly into the vegetable/tomato soup, switch off the fire and cover for couple of minutes until it rehydrates completely. To get nice and fluffy consistency, the volume of couscous and liquid should be about the same. Add chopped almonds for extra crunch, salted herbs, mix everything well and serve.


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