Pearl barley parsnip preserved lemon tagine

Pearl barley, parsnip & preserved lemon tagine

Pearl barley, parsnip & preserved lemon tagine

By BBC Good Food
Serves 8

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Details
  • Servings:   8
  • Calories:   299
  • Protein:   9g
  •  
  • Fiber:   13g
  • Sugar:   9g
  • Carb Total:   35g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   12g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
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 8 original recipe by BBC Good Food.

View original preparation instructions

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