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Squash and sweet potato tagine

Squash and sweet potato tagine served in a light blue serving bowl, next to smaller bowls

Squash and sweet potato tagine

Name: Squash and sweet potato tagine
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 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

Adam Bush

Published: July 13, 2020 at 3:29 PM

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Serves 4

Easy

Total time: 1 hr and 10 mins

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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

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

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.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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