Vegetable tagine

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Vegetable tagine with a serving of couscous

A mouthwatering Moroccan classic

40 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

I love the delicious aromatic flavours of a tagine, so I wanted to create a simple recipe to bring the flavours of Morocco to your home. This colourful vegetable and couscous tagine is quick and easy to make but packs in plenty of flavour.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

I love the delicious aromatic flavours of a tagine, so I wanted to create a simple recipe to bring the flavours of Morocco to your home. This colourful vegetable and couscous tagine is quick and easy to make but packs in plenty of flavour.

Ingredients

  • ½ tablespoon olive oil
  • 1 carrot, chopped
  • 200g butternut squash, peeled and chopped
  • 1 small red onion, chopped
  • 1 red pepper, chopped
  • 100g dried couscous
  • ½ teaspoon each of ground cumin, paprika, cinnamon and mild chilli powder
  • 227g canned chopped tomatoes
  • 3 dried apricots, chopped
  • ½ teaspoon honey

CALORIES: 362

FAT: 4.5g

5 A DAY: 5

SALT: 0.1g

SUGAR: 23.6g

Method

  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. Put half the oil in a large roasting tin and place in the oven to warm.
  3. Remove the roasting tin from the oven and add the vegetables. Toss gently to cover all the vegetables in oil.
  4. Roast in the oven for 30 minutes or until the vegetables are tender.
  5. Meanwhile, cook the couscous according to packet instructions, without using butter.
  6. Put the remaining oil in a frying pan and mix in the spices. Cook for one minute until they start to sizzle.
  7. Add the tomatoes, apricots, honey and a little water and simmer for 5–10 minutes until the sauce is slightly reduced. Stir in the vegetables and serve with the couscous.


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