The BBC Good Food logo
Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

By
Rating: 4 out of 5.34 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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.

Recipe from Good Food magazine, May 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.34 ratings

Sponsored content