Add some Moroccan spice to your life with this scintillating veggie supper.
- 2 large onions
- 1 aubergine
- 3-4 dates
- 2 preserved lemons
- 50g olives
- 5g sweet chilli powder
- 5g ground cumin
- 250ml carrot juice
- 200g couscous, cooked
- 1 bunch mint
In a pressure cooker (or a tagine plate), warm the olive oil and add the onions. Fry them without any browning.
Add the aubergine, let them cook 2 to 3 minutes.
Add the dates, lemons, olives, spices and the carrot juice.
Let it cook with a lid on, over a low heat for 20 to 30 minutes.
At the end of the cooking check the seasoning and adjust if necessary.
Serve with cooked couscous and mint leaves to garnish.