Vegetable tagine with toasted almond couscous

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• ange

  2007-11-08 14:36:59.04889

  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

  2007-12-11 16:18:02.202624

  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

  2008-04-16 19:27:26.110818

  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

  2008-08-07 14:20:40.737464

  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

  2008-09-16 20:52:31.61713

  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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• Sue

  2009-03-15 13:19:16.170495

  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.

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• sue

  2010-04-07 15:40:01.869684

  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

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• amynadine87

  2010-09-25 12:09:08.69325

  amynadine87 rated this recipe

  

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• Jules

  2010-11-30 17:38:44.421134

  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!

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• stanb

  2011-03-14 11:31:31.634191

  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

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• hazie

  2011-04-17 21:05:09.221491

  hazie rated and commented on this recipe

  

  very easy and healthy. great food

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• Annacav

  2011-04-25 07:39:34.261482

  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.

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• Tim'sKitchen

  2011-05-23 13:39:06.58231

  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.

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• tcourtney

  2011-10-31 14:10:04.20191

  tcourtney rated this recipe

  

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• sharon

  2011-12-27 17:38:52.518617

  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.

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• bluegreen

  2012-01-02 17:33:40.345265

  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.

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• Mrs Pennington

  2012-01-26 21:14:37.81682

  Mrs Pennington rated and commented on this recipe

  

  YUMMY , easy and quick

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• studentbaker

  2012-02-12 14:58:17.835302

  studentbaker rated and commented on this recipe

  

  Just made this using half passata half stock as someone suggested. I also added cinnamon - for me this is a complete must for tagine with the chickpeas and apricots, mmmm. i'd reccommend adding a teaspoon but otherweise delicious.

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• Frantic Flapjack

  2012-09-30 20:31:13.141406

  Frantic Flapjack rated and commented on this recipe

  

  Really lovely recipe but I think 3tbs of Harissa is too much. I used 3tsp and it was still quite spicy. I also added some chopped coriander to the couscous.

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• Jo Bato 1972

  2013-01-12 03:26:10.672598

  Jo Bato 1972 rated and commented on this recipe

  

  Oh dear Lord! This was so good! My son was really not keen on vegetable tagine in Morocco but he absolutely loved this! So fresh, healthy and appetising! Changes I made were: reduced the harissa paste to 2 tsp. as suggested (plenty), used Ras el Hanout spice mix instead of cumin etc., reduced carrots x2 and added 1 sweet potato and 1 red pepper instead, increased chopped apricots to 150g, included 1 tin of chopped tomatoes with 400mls of stock, zest and juice of 1 orange (rather than lemon), 1small bunch of chopped coriander and finished in the tagine/oven for 1 hour @ 160ºC to intensify the flavours. I forgot the chickpeas (duh) so substituted with red kidney beans added 10 minutes at the end (may include both next time). Perfect. Going to make double next time and freeze!

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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

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

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