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

For more meat-free options, check out our vegan butternut squash pie, vegetarian tagine, vegetarian stew and vegetarian casserole.


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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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