Pearl barley parsnip preserved lemon tagine
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
Instructions
Pearl barley, parsnip & preserved lemon tagine serves 4 original recipe by BBC Good Food.
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