Special Diet

Moroccan Vegetable Tagine with Couscous

cook 30 mins
Tags: Spicey
  • 200 g (7 oz) couscous
  • 550 ml (18 fl oz) boiling water
  • 2 tablespoons sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh root ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 teaspoons dried red chilli flakes
  • 1 tablespoon harissa paste
  • 400 g (13 oz) can chopped tomatoes
  • 250 ml (8 fl oz) hot vegetable stock
  • 2 red peppers, cored, deseeded and cut into bite-sized pieces
  • 700 g (1 1/2 lb) butternut squash, peeled, deseeded and cubed
  • 100 g (3 1/2 oz) golden sultanas
  • salt and pepper
  • chopped coriander, to garnish
  • Put the couscous in a large heatproof bowl and season with salt. Pour over the measurement water, cover with clingfilm and leave to stand for 10 minutes, or according to the packet instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.
  • Meanwhile, heat the oil in a large frying pan, add the onion and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened. Add the garlic, ginger, ground spices, chilli flakes, harissa, tomatoes and stock and bring to the boil, then reduce the heat to low, cover and simmer gently for 10–12 minutes.
  • Stir in the red peppers, squash and sultanas, re-cover and increase the heat to medium. Simmer for 10–15 minutes or until the vegetables are tender, then season to taste.
  • Spoon the couscous into warm bowls, then ladle over the tagine and serve scattered with chopped coriander.
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