Vegan vegetable tagine filled with aubergine, courgette, carrot, butternut squash and peppers

Vegetable Tagine With Almond And Chickpea Couscous.

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people


Vegetable Tagine:

  • 2 Tbsp olive oil
  • 1 red onion peeled and sliced
  • 1 medium aubergine (eggplant) diced
  • 2 large carrots sliced into rounds
  • 1 red bell pepper cut into large dice
  • 1 yellow bell pepper cut into large dice
  • 1 small butternut squash peeled, de-seeded and cut into large dice
  • 1 courgette (zucchini) sliced into rounds
  • 5 cloves garlic crushed
  • 2 Tbsp tomato purée
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
  • 2 Tbsp harissa paste
  • 1 Tbsp honey/agave nectar
  • 1 400 g (14oz) tin chopped tomatoes
  • 400 ml (1 + 2/3 cup) vegetable stock
  • 10 dried apricots halved
  • small handful fresh mint finely chopped
  • salt and pepper

Almond And Chickpea Couscous:

  • 300 g (10.5 oz) dried couscous
  • 480 ml (2 cups) hot vegetable stock
  • 1 400 g (14 oz) tin chickpeas rinsed and drained
  • 2 Tbsp harissa paste
  • juice of 1 lemon
  • large handful toasted flaked almonds
  • salt and pepper


  1. To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
  2. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring.
  3. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened.
  4. Season to taste with salt and pepper and stir in a handful of chopped mint.
  5. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes.
  6. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.