Vegetable tagine with toasted almond couscous

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue

  15 March 2009

  Sue rated and commented on this recipe

  

  I agree with Sarah. The harissa I was using had a recipe suggestion on the label for 6 portions, which recommended 3 *teaspoonsful* rather than tablespoons. I went with this and it was perfect. I'm glad I didn't use 3 tbsp. It would have been inedible! I also used a mixture of passatta and stock, which worked very well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  07 April 2010

  sue rated and commented on this recipe

  

  We sell this in our pub and it is really popular. I too reduce the amount of Harissa and I also use Ras el Hanout spice mix instead of cumin and coriander which works really well. Adding a mix of tomato and stock works well

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amynadine87

  25 September 2010

  amynadine87 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jules

  30 November 2010

  Jules rated and commented on this recipe

  

  Fantastically tasty and fairly simple to make! Kinda made up my own harissa by clicking on the link and finding out the ingredients. Needless to say it went down a storm and will definitely be making it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stanb

  14 March 2011

  stanb rated and commented on this recipe

  

  a winner with the meat eaters as well as veggies. Try adding a squeeze of lemon juice just before serving - adds a freshess

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hazie

  17 April 2011

  hazie rated and commented on this recipe

  

  very easy and healthy. great food

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annacav

  25 April 2011

  Annacav rated and commented on this recipe

  

  Really tasty recipe that everyone complimented me on at a family lunch. Assembled it the day before and did the final cooking on the day - saved a lot of time so that I could spend more time with the family. I served this as a side dish with the main being Italian lamb stew - the flavours all complimented each other beautifully. We have leftovers which we are really looking forward to tucking into tonight. A great success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tim'sKitchen

  23 May 2011

  Tim'sKitchen commented on this recipe

  Cook in a genuine Tagine for best results. Consider Okra, red peppers, and part baked potatoes halved and added to the last 10 mins cooking time. I do this all the time, but will definitely use the suggested chopped toms in lieu of half stock in future.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tcourtney

  31 October 2011

  tcourtney rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sharon

  27 December 2011

  sharon rated and commented on this recipe

  

  Made this lovely dish on Boxing day as we were away for Christmas day so had no Christmas left-overs. Substituted chickpeas, which I didn't have, with chopped cooked chestnuts - similar texture, colour and bulk. Made the dish really festive. Harissa already contained garlic so didn't use any more as didn't want to swamp the delicate flavours. Very succesful.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bluegreen

  02 January 2012

  bluegreen rated and commented on this recipe

  

  I've never bothered to make add toasted almonds to the couscous, I reduce the amount of Harissa (my brand must be much spicier than theirs!) and I also leave off the parsley as I'm not keen on it. Probably one of my favourite meals though - I've made the recipe several times and it always turns out to be delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs Pennington

  26 January 2012

  Mrs Pennington rated and commented on this recipe

  

  YUMMY , easy and quick

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4256/

http://www.bbcgoodfood.com/recipes/4256/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 15 mins

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.