Tasty Vegetable Tagine With Almond And Chickpea Couscous

The crunch of the toasted almonds in the couscous offers a cute textural comparison against the soft vegetables, and the dried apricots and sprint of honey/agave flawlessly stability out the spices.The simplest real paintings that is required is chopping the vegetables, so that is a quite low-attempt meal, and the leftovers hold in reality properly for a a few days.

you may additionally range the veggies that you use to suit; just ensure which you preserve the portions fairly chunky when you chop them up so that they don’t lose their form and crumble when cooked.


Vegetable Tagine:

  • 1 purple bell pepper cut into large dice
  • 1 yellow bell pepper cut into massive cube
  • 1 small butternut squash peeled, de-seeded and cut into massive dice
  • 1 courgette (zucchini) sliced into rounds
  • ½ tsp turmeric
  • 2 Tbsp harissa paste
  • 1 Tbsp honey/agave nectar
  • 1 400 g (14oz) tin chopped tomatoes
  • four hundred ml (1 + 2/three cup) vegetable inventory
  • 10 dried apricots halved
  • small handful sparkling mint finely chopped
  • salt and pepper
  • 2 Tbsp olive oil
  • 1 crimson onion peeled and sliced
  • 1 medium aubergine (eggplant) diced
  • 2 large carrots sliced into rounds
  • five cloves garlic beaten
  • 2 Tbsp tomato purée
  • 2 tsp floor coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon

Almond And Chickpea Couscous:

  • 1 four hundred g (14 oz.) tin chickpeas rinsed and drained
  • 2 Tbsp harissa paste
  • juice of one lemon
  • 300 g (10.five oz.) dried couscous
  • 480 ml (2 cups) warm vegetable stock
  • big handful toasted flaked almonds
  • salt and pepper


  • To make the tagine, warmth the olive oil in a large, huge pan over a medium heat; upload the onion, aubergine, carrots, peppers, butternut squash and courgette. cook, stirring regularly, for 10-15 minutes till the greens have started to melt and are lightly browned.
  • add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for two greater minutes whilst stirring.
  • add the harissa, honey, chopped tomatoes, vegetable stock and apricots. supply it an amazing stir then placed the lid at the pan, turn the warmth all the way down to low and leave to cook dinner gently for about 45 minutes to 1 hour till all the vegetables have softened.
  • Season to taste with salt and pepper and stir in a handful of chopped mint.
  • To make the couscous, vicinity the dry couscous in a huge bowl; upload the vegetable stock, chickpeas and harissa and provide it a stir. cover the bowl with a clean tea towel and leave for 15 minutes.
  • upload the lemon juice to taste, a few toasted flaked almonds and salt and pepper to flavor.