Vegetable tagine with almond & chickpea couscous

Vegetable tagine with almond & chickpea couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Aug, 2010
Next time I make this will be substituting courgettes for squash and dates for prunes - a better fit for the tastes of me and mine.
6th Jul, 2010
Is it possible to replace shallots with a few onions? Shallots are tasty, but don't agree with my system unfortunately.
29th Sep, 2009
It is very easy to make and tasty too! My cous cous turned out perfectly and the chickpeas lovely and soft. I added a little more ginger extra 1/2tsp. Just lovely
20th Sep, 2009
I have prepared this for lunch today. It is just delicious!!! One observation - if you use dry chickpeas - make sure you soak them for 12 hours and then it cooks for 2,5 hours! I missed out ginger - dont like the tatse of it, and used red onions instead of shallots. Other than that I followed the rest of the ingredients. I will definitely prepare it again soon!
11th Jun, 2009
My 15 year old daughter made this easy recipe @ school along with some stuffed peppers and fruity cous cous. The whole thing took her about 1 hour 15 minutes (idea for filling a GCSE practical lesson) and still left time to wash up. The end result was colourful and impressive - she got an A* from her teacher!
15th Apr, 2009
Added a bit of tomato paste and chili for more taste. The mint added a lot to the dish so don't leave it out! Also substituted almonds for cashews which I thought was perfect for the couscous. I really liked the prunes so next time I'll add more of them to the dish.
pegasusprincess's picture
8th Apr, 2009
Really easy and tasty recipie. I have also tried with other veg and works well with them too!
2nd Apr, 2009
Ok but bit disappointing
cicilefrou's picture
2nd Mar, 2009
4th Feb, 2009
I just use a finely chopped onion in place of the shallots and if I'm in a rush, whatever storecupboard vegetables I have in, but it always tastes good and is quick and simple. It's amazing how a few simple ingredients and spices can taste so wonderful.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?