{"id":158380,"date":"2023-01-06T23:38:02","date_gmt":"2023-01-06T22:38:02","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=158380"},"modified":"2023-01-07T18:52:58","modified_gmt":"2023-01-07T17:52:58","slug":"john-torode-and-lisa-faulkner-vegetable-tagine-with-jewelled-couscous-recipe-on-john-and-lisas-weekend-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/158380\/john-torode-and-lisa-faulkner-vegetable-tagine-with-jewelled-couscous-recipe-on-john-and-lisas-weekend-kitchen\/","title":{"rendered":"John Torode and Lisa Faulkner vegetable tagine with jewelled couscous recipe on John and Lisa’s Weekend Kitchen"},"content":{"rendered":"

John Torode and Lisa Faulkner served up a tasty vegetable tagine and jewelled couscous on John and Lisa’s Weekend Kitchen.<\/p>\n

The ingredients are: 2 carrots, peeled, cut in half lengthways and then cut in half the other way, 2 large parsnips, cut in half lengthways 2 red onions, halved, 2 large potatoes, peeled and quartered, 3 leeks (white parts only), split, washed and cut into 6cm lengths, 2 red onions, quartered, Jar of shop-bought chermoula, 30ml olive oil, 200ml vegetable stock, 12 dried prunes, dates or figs, 2 preserved lemons, quartered, Small jar of harissa, to serve and Small handful of mint, leaves picked and chopped, to serve.<\/p>\n

For the Couscous: 400g couscous, About 500ml hot vegetable stock, Grated zest and juice of 2 lemons, 1 tsp ras-el-hanout, 1 small garlic clove, grated, 2 tablespoons extra virgin olive oil, 1 large pomegranate, deseeded or a packet of pomegranate, 1 cucumber, peeled, deseeded and diced, 6 radishes, finely sliced, A small bunch of fresh mint, chopped, A small bunch of fresh flat-leaf parsley, chopped, Sea salt and pepper.<\/p>\n

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