Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

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(30 ratings)

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

Easy

Serves 4

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

Nutrition and extra info

  • tagine only
  • Easily doubled / halved
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal483
  • fat11g
  • saturates1g
  • carbs85g
  • sugars33g
  • fibre10g
  • protein15g
  • salt0.61g
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Ingredients

  • 400g pack shallot, peeled and cut in half
    Shallot

    Shallot

    shal-lot

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

    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 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
    Mint

    Mint

    mi-nt

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

For the couscous

  • 250g couscous
    Couscous

    Couscous

    koos-koos

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

  • 1 tbsp harissa (Moroccan chilli paste)
    Harissa

    Harissa

    ha-riss-ah

    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

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.

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Comments, questions and tips

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palmvale
2nd May, 2008
It doesn't say how much ground ginger for this recipe. Can anyone help. please?
poppetxxx
24th Nov, 2007
5.05
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
18th Nov, 2007
4.05
Was a definite winner. Left overs the next day were even better, as the flavors blended more. Would make again.

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