Vegetable moroccan tagine

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 669.9 mg
  • Total Carbs: 81.7 g
  • Dietary Fiber: 8.7 g
  • Protein: 10.3 g

View full nutritional breakdown of Vegetable moroccan tagine calories by ingredient
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Number of Servings: 4


    2 tablespoons olive oil
    1 large butternut squash (about 1.25kg/2lb 2oz), peeled,
    deseeded and cut into bit-sized chunks
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    450ml/16fl oz strong-flavoured veg stock
    12 small pitted prunes
    2 teaspoons clear honey
    2 red peppers, deseeded and cut into chunks
    3 tablespoons chopped coriander
    2 tablespoons chopped mint, plus extra for sprinkling
    1 tablespoon harissa (Moroccan chilli paste)
    400g can chickpeas, rinsed and drained


To peel the shallots tip them into a bowl and pour over
boiling water. Leave for 10 minutes then drain – the skins
will peel away easily, without stinging your eyes.
Fry the shallots in the oil for 5 minutes until they are
softening and browned.
Add the squash and spices, and stir for 1 minute.
Pour in the stock, season well, then add the prunes and
honey. Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just
tender. Stir in the coriander and mint.
Pour 400ml boiling water over the couscous in a bowl, then
stir in the harissa with ½ teaspoon of salt. Tip in the
chickpeas, then cover and leave for 5 minutes.
Fluff up with a fork and serve with the tagine, flaked
almonds and extra mint.

Number of Servings: 4

Recipe submitted by SparkPeople user CALYPTE.

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Member Ratings For This Recipe

  • Good
    Shallots are not listed with the ingredients, yet there are instructions for how to prepare them - how many should be used? - 2/27/11

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