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


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

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



  • 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


  • 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.

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