Pearl barley, parsnip & preserved lemon tagine

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

Prep:25 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 639
fat 22g
saturates 5g
carbs 87g
sugars 25g
fibre 18g
protein 14g
salt 2.2g

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

Method

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.