Squash and sweet potato tagine

Squash and sweet potato tagine

  • serves 4
  • Easy

A great big colourful bowl of butternut squash and sweet potato tagine, flavoured with rose harissa and preserved lemons. Just right for a midweek vegan dinner

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Try our squash and sweet potato tagine then check out our lamb tagine, chicken tagine and Moroccan tagine.

For more veggie options, check out our vegetarian tagine, vegetarian stewvegetarian casserole and other vegetarian recipes.

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Ingredients

  • olive oil 1 tbsp
  • onion 1, finely chopped
  • garlic 2 cloves, chopped
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • rose harissa 2 tbsp
  • coriander a small bunch, stalks finely chopped, leaves roughly chopped
  • butternut squash 500g, peeled and diced
  • sweet potato 300g, peeled and diced
  • cherry tomatoes 2 x 400g tins
  • preserved lemons 2, flesh and pips discarded, skin finely chopped
  • sultanas 75g
  • couscous 240g
  • green beans 200g, cut into bite-sized pieces

Method

  • Step 1

    Heat the olive oil in a large casserole over a medium heat and cook the onion with a pinch of salt for 10 minutes or until soft. Add the garlic, ground spices, harissa and coriander stalks, and cook for 2 minutes. Tip in the squash, sweet potato, tomatoes, lemons and sultanas, along with 600ml of water. Bring to a boil, season and simmer gently for 1 hour until the squash and potato are cooked through and the tagine is saucy.

  • Step 2

    Put the couscous into a large bowl with a pinch of salt and pour over enough justboiled water to cover by a few centimetres. Cover and leave for 10 minutes, then fluff up with a fork and cover again until needed.

  • Step 3

    Stir the beans into the tagine and simmer for 2-3 minutes until just cooked, then season and serve with the couscous and a scattering of coriander.

Check out our best tagine recipes

Chicken Tagine Recipe With Quinoa

Nutritional Information

  • Kcals 647
  • Fat 8.7g
  • Saturates 1.3g
  • Carbs 113.2g
  • Sugars 36.8g
  • Fibre 15.2g
  • Protein 21.3g
  • Salt 0.5g
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