Mouthwatering Moroccan-Style Tagine
[Vegan]

1. In a food processor, process the onion, garlic, and spices (except the turmeric and cinnamon stick) with your olive oil, until you have a little paste. Then add the sundried tomatoes, and continue to pulse for a few seconds.
2. Next, drizzle olive oil into a large non-stick pan, and start frying your potatoes and eggplant.  Turn around when these have turned golden, and repeat the process (the vegetables can be baked until a little tender, then add to the tagine, and cook as described below).
3. Now add the onion mix from the processor to the potatoes and eggplant mix, together with the cinnamon stick and the turmeric, and allow all this mixture to fry into the vegetables, so that all the spices and their flavors are released into the vegetables –  a wonderful aroma will begin to emerge.
4. Add the remaining ingredients (except for the garnish), with the water one cup at a time, stirring in between 5-minute intervals). Cover the tagine, and place in a 340ºF (170ºC) oven for one hour.
5. When you open the lid, the aroma will be wonderful.  Enjoy!  Garnish with fresh coriander.
6. Serve with my Spicy Cous-Cous – see below.

For the Spicy Couscous:

1. Place the couscous in a heat-proof glass bowl, and cover with the boiling water.
2. Place a lid on top, and allow the couscous to absorb the water –  for around 6 minutes.
3. Meanwhile, in a small non-stick saucepan, pour the olive oil, and fry the garlic for a minute or so (don’t burn it).
4. Next, add the tomato paste, and harissa. Lower the heat, add the water, and allow to cook for 10 minutes, stirring so that it won’t stick or burn.
5. You will be left with a thick sauce – don’t be discouraged at the quantity, as this is highly concentrated.
6. Now remove the lid from the couscous, and pour the sauce over it. Fluff up with a fork, and garnish with orange pieces and freshly chopped parsley.