INGREDIENTS

INSTRUCTIONS

TO MAKE THE TAGINE, heat the oil in a large pan, add the onion,
garlic, carrot and ground coriander and cook for 5 minutes over a
moderate heat until just beginning to brown. Add the harissa paste  and
tomato puree and cook for a further 2 minutes. Add the sweet  potatoes,
potatoes and courgettes and stir together. Cook for 2  minutes before
adding the chopped tomatoes, stock and fresh  coriander. Bring to the
boil, cover, and simmer gently for 25-30  minutes until the vegetables
tender and the sauce has thickened.  Meanwhile, place the couscous in a
large bowl and pour over the hot  water. Leave to soak for 10 minutes
until all the water has been  absorbed and fluff up with a fork. Place
the coriander and garlic in  a small blender with the olive oil and
spices and process to a thick  puree. Add to the couscous along with
the toasted pine nuts and feta.  Season to taste and bind with half the
beaten egg and half the bread  crumbs, to form a firm mixture. Shape
into 12 small balls. Dip each  into the flour, the remaining egg, then
the remaining breadcrumbs to  coat evenly. Heat the oil until a piece
of bread turns golden in 60  seconds, and fry the fritters for 3
minutes until crisp and golden --  you may need to do this in batches.
Drain on paper towels and keep  hot while you cook the remainder.
Season the tagine to taste. Center  a portion of the tagine on a plate.
Place fritters (about 3 per  serving) around the tangine. You may wish
to halve each fritter; keep  the halves together on the plate. Garnish
with the fresh cilantro.  42% cff. PER SERVING: 643 Calories, Fiber 6g,
Carbohydrate 81g, Fat  30g, Protein 17g.  Paul Gayler, executive Chef,
The Lanesborough Hotel, Hyde Park Corner,  London. Paul draws on
flavors from around the world, especially the  Orient and the
Mediterranean -- he calls his style 'Eurasian'.  Cookbooks: Virtually
Vegetarian (Harper Collins); Great Value Gourmet  (Orion Books); A
Passion for Cheese (Kyle, Cathie). And there are two  more books this
year: The Ultimate Vegetarian Cookbook (Dorling  Kindersley, due out in
May 1999) and A Passion For Vegetables (Kyle  Cathie, due in October
1999)  Recipe featured in BBC Good Food magazine, March 1999.  NOTES :
TAGINE is a traditional dish made in North Africa.  It refers  both to
the food -- a type of meat, fish, vegetable or even fruit  stew --and
the traditional earthenware dish with a conical lid in  which it is
served. CHARMOULA is a mix of fragrant herbs, spices,  garlic and oil,
used in Morocco to marinate fish, but here  incorporated into crispy
cheese-speckled fritters to provide a  contrasting texture to the
tagine. COURGETTES are zucchini. HARISSA  PASTE, a Moroccan chilli
paste, may be purchased. Preparation: 20  minutes; Cooking: 40 minutes;
Serves 4. Vegetarian, Entree,  Entertaining, Restaurants.  Units were
converted from metric.  Recipe by: Paul Gayler,  Exec Chef,
Lanesborough Hotel, London  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 288
Total Fat: 32.8g
Cholesterol: 95.2mg
Sodium: 1358.7mg
Potassium: 1191.3mg
Carbohydrates: 85.4g
Fiber: 10.4g
Sugar: 10.4g
Protein: 18.1g