PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE

Pearl barley, parsnip & preserved lemon tagine image

Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up

Provided by Sophie Godwin - Cookery writer

Time 1h25m

Number Of Ingredients 20

Previous Next

Ingredients

2 tbsp oil
2 onions , sliced
2 garlic cloves , chopped
½ tsp turmeric
1 tsp paprika
2 tsp ras el hanout
2 sweet potatoes , peeled and cut into chunks
3 parsnips , cut into chunks
3 carrots , cut into chunks
2 preserved lemons , chopped
200g pearl barley
1l vegetable stock
1 small pack parsley , leaves picked
1 small pack mint , leaves picked
150g green olives , chopped
½ lemon , juiced
pomegranate seeds , to serve
160g thick Greek yogurt (or dairy-free alternative)
2-3 tbsp tahini
½ lemon , juiced

Steps:

Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.

Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 25 grams sugar, Fiber 18 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium