Vegetable tagine with toasted almond couscous

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olive magazine

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Recipe by olive magazine

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1. Heat 2 tbsp oil in a tagine or casserole and gently cook the onion until soft - about 10 minutes. Add the ground spices and garlic and cook for a minute. Stir in the harissa and cook for 2 minutes. Stir through the squash and carrots and toss well to coat with the paste and the onion. Pour over the stock, add the apricots and bring to a gentle simmer. Cook over a low heat for about 25-30 minutes until the vegetables are very tender.
2. Meanwhile, put the couscous in a large bowl, bring the stock to the boil and pour it over. Cover the bowl and leave to stand for 5-10 minutes until all the stock has been absorbed into the couscous. Gently fluff up with a fork and stir through the toasted almonds.
3. Add the chickpeas to the tagine and stir through half of the herbs. Season, then simmer for 5 minutes. Spoon the couscous into bowls then ladle the tagine on top. Serve scattered with extra herbs.

Know-how

Tagines (slow-cooked, spiced Moroccan stews) are named after the conical ceramic pots in which they are traditionally cooked. A casserole dish is a good substitute.

Per serving

514 kcalories, protein 16.7g, carbohydrate 79g, fat 16.7 g, saturated fat 1.6g, fibre 9.5g, salt 1.61 g

Latest comments and suggestions

• ange

  08 November 2007

  ange rated and commented on this recipe

  

  Really love this recipe, also works with the addition of either Cauldron�s marinated tofu or Quorn pieces

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• Clare

  11 December 2007

  Clare rated and commented on this recipe

  

  Really lovely recipe, I couldnt get any squash the first time i made it so i used sweet potato instead, just as nice!

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• Lynda

  16 April 2008

  Lynda commented on this recipe

  A lovely recipe. Healthy heart warming and filling. My girls didn't like it because it was spicy, but they are fussy. I thought it was tasty. Thank you

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• Sarah

  07 August 2008

  Sarah rated and commented on this recipe

  

  Delicious. Full of flavour. Will definitely make this again. Take care with the harissa - the brand I use is very hot. I put one heaped teaspoon full in and it still made the dish hot. Three tablespoons would blow your head off!

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• Louise

  16 September 2008

  Louise rated and commented on this recipe

  

  This is very nice and you can adapt it to use different veg depending on wnat you have to hand. i strongly recommend using passatta or tinned toms instead of stock though, makes it richer and thicker

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Ingredients

• olive oil
• 2 tsp each of ground cumin and ground coriander
• 2 onions , thinly sliced
• 2 garlic cloves , finely sliced
• 3 tbsp harissa (look in the spice section)
• 1 small butternut squash , peeled and cut into chunks
• 4 carrots , cut into chunks
• vegetable stock fresh, cube or powder made up to 600ml
• 75g ready-to-eat, dried apricots , roughly chopped
• 400g tin chickpeas , drained and rinsed
• a bunch flat-leaf parsley , roughly chopped
• a bunch coriander , roughly chopped

FOR THE COUSCOUS

• 300g couscous
• vegetable stock fresh, cube or powder made up to 600ml
• 4 tbsp flaked almonds , toasted

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Freeze sauce only

Ingredients

• olive oil
• 2 tsp each of ground cumin and ground coriander
• 2 onions , thinly sliced
• 2 garlic cloves , finely sliced
• 3 tbsp harissa (look in the spice section)
• 1 small butternut squash , peeled and cut into chunks
• 4 carrots , cut into chunks
• vegetable stock fresh, cube or powder made up to 600ml
• 75g ready-to-eat, dried apricots , roughly chopped
• 400g tin chickpeas , drained and rinsed
• a bunch flat-leaf parsley , roughly chopped
• a bunch coriander , roughly chopped

FOR THE COUSCOUS

• 300g couscous
• vegetable stock fresh, cube or powder made up to 600ml
• 4 tbsp flaked almonds , toasted

Per serving

514 kcalories, protein 16.7g, carbohydrate 79g, fat 16.7 g, saturated fat 1.6g, fibre 9.5g, salt 1.61 g

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