Recipe by: World Cancer Research Fund | cancer and nutrition experts
Bring the delicious aromatic flavours of a Moroccan tagine to your home. This vibrant vegetable and couscous tagine is quick and easy to make but packs in plenty of flavour.
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Recipe by: World Cancer Research Fund | cancer and nutrition experts
Bring the delicious aromatic flavours of a Moroccan tagine to your home. This vibrant vegetable and couscous tagine is quick and easy to make but packs in plenty of flavour.
Share
Rate
Print
Share
Rate
2 rating(s)
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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
Preheat the oven to 200ºC/Fan 180ºC.
Put half the oil in a large roasting tin and place in the oven to warm.
Remove the roasting tin from the oven and add the vegetables. Toss gently to cover all the vegetables in oil.
Roast in the oven for 30 minutes or until the vegetables are tender.
Meanwhile, cook the couscous according to packet instructions, without using butter.
Put the remaining oil in a frying pan and mix in the spices. Cook for one minute until they start to sizzle.
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.