Vegetable tagine with almond & chickpea couscous
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 35 mins
- Easy
- Serves 4
Skip to ingredients
- 400g pack shallotpeeled and cut in half
- 2 tbsp olive oil
- 1 large butternut squashabout 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 peppersdeseeded and cut into chunks
- 3 tbsp chopped coriander
- 2 tbsp chopped mintplus extra for spinkling
For the couscous
- 250g couscous
- 1 tbsp harissa(Moroccan chilli paste)
- 400g can chickpearinsed and drained
- handful toasted flaked almonds
Nutrition: per serving
- kcal483
- fat11g
- saturates1g
- carbs85g
- sugars33g
- fibre10g
- protein15g
- salt0.61glow
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.
