Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine

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(56 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4

Comfort food without the calories, easily doubled or tripled to feed a crowd

Nutrition and extra info

  • Vegetarian


  • kcal449
  • fat16g
  • saturates2g
  • carbs67g
  • sugars23g
  • fibre6g
  • protein13g
  • salt1.93g
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  • 3 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…

  • 2 red onions, thickly sliced
  • 3cm piece fresh root ginger, grated
  • 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tsp each cinnamon, coriander, cumin and harissa paste



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

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 700g bottle tomato passata
  • 50g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 400g can chickpea, rinsed and drained
  • 200g couscous



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

  • 2 tsp vegetable stock granules
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp toasted flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • handful coriander, roughly chopped


  1. Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.

  2. Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)

  3. Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

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Comments, questions and tips

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13th Oct, 2012
Being a student, I couldn't be bothered to get all the ingredients spice-wise (Just used pepper and the cinnamon). But this was still an absolutely delicious dish! The cranberries added an edge that was so moreish I loved it and will definitely be making it again :D
3rd Oct, 2012
Absolutely delicious - took to a supper with friends and many went for seconds....many also asked for the recipe! I added chicken to the dish as couldn't find pumpkin or squash on the day and it was gorgeous. Also substituted the harissa paste with a little red chilli and it worked just as well. Will make again!
8th Sep, 2012
Just lovely... my friends were very impressed by my cooking tonight! I added some dates and red and yellow peppers to the tagine, as well as pomegranate seeds to the couscous. So tasty and filling without feeling bloated. Yum yum
25th Aug, 2012
Just tried this recipe and it was delicious. The mixture of sweet and spicy really worked. I didn't have harissa paste but looked up a recipe for that and made that too! Will definitely make it next time when friends come round. I served it with some greek yoghurt on the side which complimented it well.
12th Jun, 2012
Lovely recipe. Used squash instead of pumpkin and replaced cranberries with sultanas. Added a handful of spinach leaves to sauce when cooked for extra goodness. Served with creme fraiche and mango chutney. Great comforting, mid-week meal
26th May, 2012
Absolutely delicious! I thought this might be a bit sweet with cranberries and honey but it wasn't and the lemon couscous with it was divine, i only used half the juice of a lemon as our lemons here in NZ are on the large side, have made this twice now, this only did two large portions and one sml but them me and my husband are big eaters! Definitely make this again & again.
15th May, 2012
my absolute favourite so far!!! so easy to make and sooooooooooo tasty!!!!!!!! love it! made it 3 times in the last 2 weeks!!! yummmm!
5th May, 2012
Had staunch veggies to dinner last night. It was scrumptious. They asked for the recipe. Really well worth the effort
30th Apr, 2012
Absolutely fantastic!!! easy to make, cheap and sooooo tasty! Next time I will be making double portion to freeze! even my picky husband loved it!
29th Apr, 2012
Good dish. I omitted the lemon juice in the couscous as the lemon zest already provides enough acidity. I had to put salt in the tagine otherwise it would be too sweet. Also, the squash takes way longer than 20 minutes. Next time I will dice it smaller to cook faster. All in all a very nice meal.


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