Vegetable tagine with almond & chickpea couscous

Recipe uploaded by

Sara Buenfeld

10 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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• Simonek

  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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• katrinamoss

  04 February 2009

  katrinamoss rated and commented on this recipe

  

  I just use a finely chopped onion in place of the shallots and if I'm in a rush, whatever storecupboard vegetables I have in, but it always tastes good and is quick and simple. It's amazing how a few simple ingredients and spices can taste so wonderful.

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• CiCi Le Frou

  02 March 2009

  CiCi Le Frou rated and commented on this recipe

  

  Deelish!!

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• Gill

  02 April 2009

  Gill rated and commented on this recipe

  

  Ok but bit disappointing

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• Pegasusprincess

  08 April 2009

  Pegasusprincess commented on this recipe

  Really easy and tasty recipie. I have also tried with other veg and works well with them too!

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• Pegasusprincess

  08 April 2009

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• sandraleeben

  15 April 2009

  sandraleeben rated and commented on this recipe

  

  Added a bit of tomato paste and chili for more taste. The mint added a lot to the dish so don't leave it out! Also substituted almonds for cashews which I thought was perfect for the couscous. I really liked the prunes so next time I'll add more of them to the dish.

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• Dawn Down

  11 June 2009

  Dawn Down commented on this recipe

  My 15 year old daughter made this easy recipe @ school along with some stuffed peppers and fruity cous cous. The whole thing took her about 1 hour 15 minutes (idea for filling a GCSE practical lesson) and still left time to wash up. The end result was colourful and impressive - she got an A* from her teacher!

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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, salt 0.61 g

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