Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

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(18 ratings)

By

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Cooking time

Prep: 20 mins Cook: 15 mins Ready in 35 mins

Skill level

Easy

Servings

Serves 4

A take on a traditional Moroccan dish, this quick tagine will have your thinking of Arabian nights

Nutrition and extra info

Additional info

  • One of 5-a-day; high in fibre, folic acid, iron
  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
483
protein
15g
carbs
85g
fat
11g
saturates
1g
fibre
10g
sugar
33g
salt
0.61g

Ingredients

  • 400g pack shallots, peeled and cut in half
  • 2 tbsp olive oil
  • 1 large butternut squash, about 1¼kg/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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Method

  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.

Recipe from Good Food magazine, May 2007

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Comments

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matthies's picture

Excellent recipe. I added apricots and dried figs as well. I am definitely going to make it again.

Frantic Flapjack's picture
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I was a bit dubious about this one but it turned out rather well. Good winter warmer but go easy on the harissa!

bobakescakes's picture
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Really loved this recipe, so sweet and very moreish!!!

sophieahh's picture
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Very tasty indeed. I added an extra teaspoonful of harissa to the veg to pep things up a bit (powdered rather than paste) and used a small piece of root ginger instead of ground. A tip for avoiding over-night soaking of chickpeas: pour boiling water over them and leave to stand for an hour before cooking them straightaway.

poblanos's picture

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.

simonek's picture
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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.

catlawson's picture

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

cmcfarline's picture
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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

aperjes81's picture
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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!

dawn_malcolm's picture

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!

sandraleeben's picture
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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.

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

gillibee's picture
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Ok but bit disappointing

cicilefrou's picture
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Deelish!!

brikat98's picture
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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.

michaelandlaura's picture
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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.

palmvale's picture

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

poppetxxx's picture
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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!

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

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