Vegetable Tagine With Almond & Chickpea Couscous
Warm and comforting, this fragrant butternut squash and prune tagine combines sweet and savory flavors to create a rich and satisfying dish. The tender squash, aromatic spices, and plump prunes meld together beautifully in a flavorful broth, while the fluffy couscous with harissa adds a hint of heat. Topped with crunchy almonds and fresh mint, each bite is a delightful mix of textures and tastes. Perfect for a cozy dinner at home, this tagine is sure to please your taste buds and warm your soul.
— Constant Cookbook
Ingredients
- 400g pack shallots , 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
- 250g couscous
- 1 tbsp harissa (Moroccan chilli paste)
- 400g can chickpeas , rinsed and drained
- handful toasted flaked almonds
Instructions
- 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.
- Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 483 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 85 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.61 milligram of sodium
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