VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS

Vegetable tagine with almond & chickpea couscous image

A take on a traditional Moroccan dish, this quick tagine will have you thinking of Arabian nights

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 15

Previous Next

Ingredients

400g pack shallot , 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 chickpea , rinsed and drained
handful toasted flaked almonds

Steps:

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.

Nutrition Facts : Calories 483 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 33 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.61 milligram of sodium