Vegetable tagine with almond & chickpea couscous

Recipe uploaded by

Sara Buenfeld

14 ratings

Recipe by Sara Buenfeld

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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.

Per serving

483 kcalories, protein 15g, carbohydrate 85g, fat 11 g, saturated fat 1g, fibre 10g, sugar 33g, salt 0.61 g

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Ingredients

• 400g pack shallots , 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 chickpeas , rinsed and drained
• handful toasted flaked almonds

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Vegetarian, Super healthy, Heart healthy

One of 5-a-day; high in fibre, folic acid, iron

Ingredients

• 400g pack shallots , 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 chickpeas , rinsed and drained
• handful toasted flaked almonds

Per serving

483 kcalories, protein 15g, carbohydrate 85g, fat 11 g, saturated fat 1g, fibre 10g, sugar 33g, salt 0.61 g

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