Vegetable tagine with almond & chickpea couscous

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Sara Buenfeld

5 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, salt 0.61 g

Latest comments and suggestions

• Margo

  18 November 2007

  Margo rated and commented on this recipe

  

  Was a definite winner. Left overs the next day were even better, as the flavors blended more. Would make again.

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• PoppyD

  24 November 2007

  PoppyD rated and commented on this recipe

  

  I made this the day ahead to bring out the flavours more...I also added chilli powder to give it a bit of a kick. And it was really delicious! Partner has already requested it becomes a weekly regular!

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• cal-the-chef

  01 February 2008

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  03 April 2008

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• Rosemarie

  02 May 2008

  Rosemarie commented on this recipe

  It doesn't say how much ground ginger for this recipe. Can anyone help. please?

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• Michael and Laura

  03 October 2008

  Michael and Laura rated and commented on this recipe

  

  Exceptionally tasty. Peeling 30-odd shallots is fiddly and time-consuming - 20 minutes prep is optimistic - but you realise it's definitely worthwhile. Be generous with the almonds, and while there's enough of a spicy tang to bring out the flavours as the recipe stands, there's definitely scope for a touch of chilli in the tagine if you're that way inclined.

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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

Preperation 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, salt 0.61 g

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