Name: Vegetable tagine with almond & chickpea couscous
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400g pack shallot peeled and cut in half; 2 tbsp olive oil; 1 large butternut squash about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks; 1 tsp ground cinnamon; ½ tsp ground ginger; 450ml strong-flavoured vegetable stock; 12 small pitted prunes; 2 tsp clear honey; 2 red peppers deseeded and cut into chunks; 3 tbsp chopped coriander; 2 tbsp chopped mint plus extra for spinkling; 250g couscous; 1 tbsp harissa (Moroccan chilli paste); 400g can chickpea rinsed and drained; handful toasted flaked almonds

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Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

Ready in 35 mins

A star rating of 4.3 out of 5.38 ratingsRate

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A take on a traditional Moroccan dish, this quick tagine will transport you to Moroccan summer nights

Easily doubled

Easily halved

Freezable (tagine only)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g pack shallot

peeled and cut in half
2 tbsp olive oil
1 large butternut squash

about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
1 tsp ground cinnamon
½ tsp ground ginger
450ml strong-flavoured vegetable stock
12 small pitted prunes
2 tsp clear honey
2 red peppers

deseeded and cut into chunks
3 tbsp chopped coriander
2 tbsp chopped mint

plus extra for spinkling

For the couscous

250g couscous
1 tbsp harissa

(Moroccan chilli paste)
400g can chickpea

rinsed and drained
handful toasted flaked almonds

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Nutrition: per serving

kcal483
fat11g
saturates1g
carbs85g
sugars33g
fibre10g
protein15g
salt0.61g

low

Method

step 1

Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
step 2

Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
step 3

Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

Recipe from Good Food magazine, May 2007

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A star rating of 4.3 out of 5.38 ratings

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