Feb 10 2017
This side dish, can be dinner on its own or a perfect addition to the chicken tagine. I use organic frozen vegetables which makes this recipe considerably easy!
Sauté the shallots with 1 tbsp of olive oil for a couple of minutes, add all the spices and stir until fragrant. Add all the frozen veggies and the stock. Bring to a boil and let it simmer until vegetables are cooked through 20-25 minutes. Add the beans in the last 5 minutes. When the veggies are cooked, squeeze the lemon juice on top and add salt and pepper to taste.
Serve it with couscous, quinoa, rice or cauliflower rice.