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Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

A star rating of 4.4 out of 5.34 ratingsRate
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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
low insalt0.61g


  • 400g pack shallot , peeled and cut in half
  • 2 tbsp olive oil
  • 1 large butternut squash , about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
  • 1 tsp ground cinnamon
  • 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

For the couscous

  • 250g couscous
  • 1 tbsp harissa (Moroccan chilli paste)
  • 400g can chickpea , rinsed and drained
  • handful toasted flaked almonds


  • 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


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A star rating of 4.4 out of 5.34 ratings

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