Squash and sweet potato tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 cloves garlicchopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp rose harissa
- a small bunch corianderstalks finely chopped, leaves roughly chopped
- 500g butternut squashpeeled and diced
- 300g sweet potatopeeled and diced
- 2 x 400g tins cherry tomatoes
- 2 preserved lemonsflesh and pips discarded, skin finely chopped
- 75g sultanas
- 240g couscous
- 200g green beanscut into bite-sized pieces
Nutrition: per serving
- kcal647
- fat8.7g
- saturates1.3g
- carbs113.2g
- sugars36.8g
- fibre15.2g
- protein21.3g
- salt0.5g
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.
