Vegetable tagine with almond & chickpea couscous
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Vegetable tagine with almond & chickpea couscous

By Sara Buenfeld

A take on a traditional Moroccan dish, this quick tagine will have you thinking of Arabian nights

  • Prep:20 mins
    Cook:15 mins
    Ready in 35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 483
  • fat 11g
  • saturates 1g
  • carbs 85g
  • sugars 33g
  • fibre 10g
  • protein 15g
  • salt 0.61g

Ingredients

  • 400g pack shallots, peeled and cut in half
  • 2 tbsp olive oil
  • 1 large butternut squash, about 1¼kg/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 chickpeas, rinsed and drained
  • handful toasted flaked almonds

Method

  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.

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

  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.

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