Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

  • Rating: 4 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 35 mins
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Freezable (tagine only)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal483
fat11g
saturates1g
carbs85g
sugars33g
fibre10g
protein15g
low insalt0.61g
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Ingredients

For the couscous

Method

  • STEP 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.

  • STEP 2

    Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.

  • STEP 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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    Overall rating

    Rating: 4 out of 5.34 ratings
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