Hello to all! I’ve had a really rough couple of days but fortunately when I started this blog I put a few recipes in the bank. Please do share, comment, and email me!
Scofield family meals are some of the happiest and most memorable of all our family rituals. We just love hospitality, and we take great pride in welcoming new friends to the table. We have a saying in our family, “Have you seen my glasses? I swear I put them right there!”
Another popular saying is, “If you don’t like what’s on the menu, we will make you something else!” This dish is one I’ve posted before but it remains one of my most popular dinner party jams. It’s easy to throw together and I’ve found that it’s a one-pot, no-fuss option that everyone loves.
You will need:
- 1 can of chickpeas
- 1 courgette (zucchini)
- 2 sweet potatoes or carrots – both if you want!
- 1 medium red onion
- 2 garlic cloves
- 1/2 cup dried apricots
- 2 tbsp Ras el hanout or harissa spice mix*
- 2 tbsp vegetable bouillon powder or a vegetable stock cube
- water (for boilin’)
- a packet of wholewheat giant couscous
* I prefer ras el hanout, but it is made from like 30 different spices and the tears of Aladdin, so it might be harder to make. You can find harissa paste in a jar but in a pinch you can use the following: 1 tsp ground coriander, 1tsp cumin, 1tsp caraway seed (ground or smashed to hell), 1 garlic clove (in addition to the 2 above), 1/2tsp paprika, and a tsp of chili flakes or a pinch of chili powder and maybe some cayenne pepper. You can add more chili powder if you want or crush a dried red chili but don’t go overboard. It’s better to start with a little and add more once you’ve tasted it. Much like losing your virginity to the drummer in your high school marching band, adding too much chili too early on is one mistake that you can’t take back.
- Chop your vegetables! Dice the onion and garlic, slice the courgette and/or carrot into discs, and cut the sweet potato into chunks slightly bigger than what could fit on a fork. If it’s too small the potato will break apart and that’s embarrassing, especially in front of guests.
- Put the kettle on or boil water on the stove, in a pan, like a normal human being.
- Take the onions and garlic throw ‘em in a stove-friendly cast-iron casserole dish or just a deep pot if you’re pressed. Add oil and fry for about 1 minute.
- Add the spices and stir around for another minute or so until onions are soft.
- Add just enough boiling water to cover the vegetables. Stir in bouillon and chickpeas.
- Bring to a rapid simmer and put a lid on it for about 10 minutes
- After 10 minutes, take the lid off and give it a stir. Add the apricots and cover again, but this time loosen the lid slightly and leave it open just a smidge so there’s a vent of sorts. I probably should have taken a photo of that but here’s a dog instead — DON’T COOK THE DOG.
- Leave the tagine for another 1o minutes, and while you’re waiting boil the couscous for about 8 minutes. I like to add bouillon, too, because anything wholewheaty needs all the flavour it can get!
- This is where certain chefs might advise you to warm the plates up or set the table or whatever. I suggest you listen to Lisa Stansfield’s “All Woman”
10. Turn the heat off, drain the couscous, and plate it up, GIRRL.