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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3rd Oct, 2008
Exceptionally tasty. Peeling 30-odd shallots is fiddly and time-consuming - 20 minutes prep is optimistic - but you realise it's definitely worthwhile. Be generous with the almonds, and while there's enough of a spicy tang to bring out the flavours as the recipe stands, there's definitely scope for a touch of chilli in the tagine if you're that way inclined.
2nd May, 2008
It doesn't say how much ground ginger for this recipe. Can anyone help. please?
24th Nov, 2007
I made this the day ahead to bring out the flavours more...I also added chilli powder to give it a bit of a kick. And it was really delicious! Partner has already requested it becomes a weekly regular!
18th Nov, 2007
Was a definite winner. Left overs the next day were even better, as the flavors blended more. Would make again.


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