Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

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(34 ratings)

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


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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  • 400g pack shallot, peeled and cut in half



    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



    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



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

For the couscous

  • 250g couscous



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

  • 1 tbsp harissa (Moroccan chilli paste)



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 400g can chickpea, rinsed and drained
  • handful toasted flaked almonds


  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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23rd Apr, 2020
It was nice but is missing a bit of depth. I cooked the shallots for far longer than 5 minutes so the instructions here must imply cooking them on high heat, browing the outside and not really cooking the insides.
10th Oct, 2019
Really good flavours. I halved the recipe for two people but kept the spices and the harissa the same as we like things spicier. Didn't have prunes so threw in a handful of chopped dates which worked really well.
31st Oct, 2017
A bit too sweet.
zoesmum025's picture
10th Mar, 2015
As both our daughters are veggies and my husband and I are not, it made sense to have a cache of veggie dishes to whip easily and at a moment's notice. This recipe fit the bill brilliantly! So much so the hub and I will probably swap a meat dish for this even if the girls aren't home! I did change the recipe a little in that I cooked all the ingredients except the couscous, together and added plain hot water and parsley to the couscous. I didn't have all the spices mentioned so used cumin and coriander instead. Perfecto!
26th Nov, 2014
I have to say that i am mystified by the high ratings this dish had received. I followed the recipe exactly (apart from doubling the spice quantities) - it smelled wonderful. It has a nice after taste. But in the mouth it is bland. Very bland. And this despite adding far more seasoning than i usually would. Also, and i knew i should have trusted my instinct on this, adding the peppers last meant that they were not cooked. I had to cook them much longer than the 8-10mins suggested, by which time the other veg was mushy. The peppers need to be cooked at the start with the onions. The other thing which is probably just personal taste, but the toasted almonds added a weird crunchiness to an otherwise very soft dish. I like texture but this was odd. I really feel that i wasted a lot of beautiful ingredients on this dish.
13th Jan, 2013
Excellent recipe. I added apricots and dried figs as well. I am definitely going to make it again.
Frantic Flapjack
24th Nov, 2010
I was a bit dubious about this one but it turned out rather well. Good winter warmer but go easy on the harissa!
7th Oct, 2010
Really loved this recipe, so sweet and very moreish!!!
2nd Oct, 2010
Very tasty indeed. I added an extra teaspoonful of harissa to the veg to pep things up a bit (powdered rather than paste) and used a small piece of root ginger instead of ground. A tip for avoiding over-night soaking of chickpeas: pour boiling water over them and leave to stand for an hour before cooking them straightaway.
12th Sep, 2010
I really liked this recipe. I sauteed cubed eggplant and added sweet potato as well. Feel free to substitute what you like as long you do the spicing and the dried fruit. It is a very versatile dish and will make it again for home and guests.


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23rd Apr, 2020
Put the shallots in the fridge the day before – it makes them easier to peel. Banana shallots are easier than the round ones, too.
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