Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

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(24 ratings)

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


Serves 4
A take on a traditional Moroccan dish, this quick tagine will have your thinking of Arabian nights

Nutrition and extra info

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

Nutrition: per serving

  • kcal483
  • fat11g
  • saturates1g
  • carbs85g
  • sugars33g
  • fibre10g
  • protein15g
  • salt0.61g
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  • 400g pack shallot, peeled and cut in half



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large butternut squash, about 1¼kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp ground ginger
  • 450ml strong-flavoured vegetable stock
  • 12 small pitted prune
  • 2 tsp clear honey
  • 2 red pepper, deseeded and cut into chunks
  • 3 tbsp chopped coriander
  • 2 tbsp chopped mint, plus extra for spinkling



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the couscous

  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tbsp harissa (Moroccan chilli paste)



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 400g can chickpea, rinsed and drained
  • handful toasted flaked almonds


  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.

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Comments (21)

zoesmum025's picture

As both our daughters are veggies and my husband and I are not, it made sense to have a cache of veggie dishes to whip easily and at a moment's notice. This recipe fit the bill brilliantly! So much so the hub and I will probably swap a meat dish for this even if the girls aren't home!

I did change the recipe a little in that I cooked all the ingredients except the couscous, together and added plain hot water and parsley to the couscous. I didn't have all the spices mentioned so used cumin and coriander instead. Perfecto!

Vegirl's picture

I have to say that i am mystified by the high ratings this dish had received. I followed the recipe exactly (apart from doubling the spice quantities) - it smelled wonderful. It has a nice after taste. But in the mouth it is bland. Very bland. And this despite adding far more seasoning than i usually would. Also, and i knew i should have trusted my instinct on this, adding the peppers last meant that they were not cooked. I had to cook them much longer than the 8-10mins suggested, by which time the other veg was mushy. The peppers need to be cooked at the start with the onions. The other thing which is probably just personal taste, but the toasted almonds added a weird crunchiness to an otherwise very soft dish. I like texture but this was odd. I really feel that i wasted a lot of beautiful ingredients on this dish.

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

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

Really loved this recipe, so sweet and very moreish!!!

sophieahh's picture

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

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

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

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

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

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

gillibee's picture

Ok but bit disappointing

brikat98's picture

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

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

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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