Vegetable tagine with almond & chickpea couscous

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• 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

  cal-the-chef rated this recipe

  

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• Simonek

  03 April 2008

  Simonek rated this recipe

  

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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

  Pegasusprincess rated this recipe

  

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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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• Alexa

  20 September 2009

  Alexa rated and commented on this recipe

  

  I have prepared this for lunch today. It is just delicious!!! One observation - if you use dry chickpeas - make sure you soak them for 12 hours and then it cooks for 2,5 hours! I missed out ginger - dont like the tatse of it, and used red onions instead of shallots. Other than that I followed the rest of the ingredients. I will definitely prepare it again soon!

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• adonay

  23 September 2009

  adonay rated this recipe

  

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• cmcfarline

  29 September 2009

  cmcfarline rated and commented on this recipe

  

  It is very easy to make and tasty too! My cous cous turned out perfectly and the chickpeas lovely and soft. I added a little more ginger extra 1/2tsp. Just lovely

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• grey

  01 January 2010

  grey rated this recipe

  

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• catlawson

  06 July 2010

  catlawson commented on this recipe

  Is it possible to replace shallots with a few onions? Shallots are tasty, but don't agree with my system unfortunately.

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• Simonek

  19 August 2010

  Simonek commented on this recipe

  Next time I make this will be substituting courgettes for squash and dates for prunes - a better fit for the tastes of me and mine.

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• poblanos

  12 September 2010

  poblanos commented on this recipe

  I really liked this recipe. I sauteed cubed eggplant and added sweet potato as well. Feel free to substitute what you like as long you do the spicing and the dried fruit. It is a very versatile dish and will make it again for home and guests.

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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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