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Harissa Aubergine & Apricot Tagine

Harissa Aubergine & Apricot Tagine

Rating
4.5rating out of 5

(575 reviews from our customers)

Prep Time

40 min

Cuisine

Moroccan

This Moroccan-inspired dish is filled with the aromatics of North Africa. Pack your fragrant harissa aubergine tagine with apricot and butter beans and serve with a pistachio couscous.

Prep Time

40 min

Cuisine

Moroccan

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-onion
1 red onion
Aubergine
1 aubergine
garlic-clove
2 garlic cloves
Cherry-tomatoes
125g cherry tomatoes
Pistachio-nuts
1 bag of pistachio nuts (25g) †
cinnamon
1/2 tsp ground cinnamon
Ras-el-hanout
1 tbsp ras el hanout
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Diced Apricots2
30g diced apricots †
Butter-beans
1 can of butter beans (185g)
can of chopped tomatoes 1
1 can of finely chopped tomatoes (210g)
Couscous
120g couscous †
Harissa-paste
1 harissa paste sachet (20g)
You Will Need
Rolling pin, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 125g cherry tomatoes
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 1/2 tsp ground cinnamon
  • 1 tbsp ras el hanout
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 bag of diced apricots (30g)<span class="strong">†</span>
  • 1 can of butter beans (185g)
  • 1 can of finely chopped tomatoes (210g)
  • 120g couscous<span class="strong">†</span>
  • 1 harissa paste sachet (20g)
Typical Values per 100g per serving
Energy 372 kJ
88 kcal
2059 kJ
489 kcal
Fat
of which saturates
1.9 g
0.4 g
10.7 g
2.3 g
Carbohydrate
of which sugars
14.4 g
4.2 g
79.7 g
23.4 g
Fibre 2.3 g 12.9 g
Protein 3.6 g 20.2 g
Salt 0.58 g 3.19 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
125g cherry tomatoes
cherry tomatoes
1 bag of pistachio nuts (25g)
pistachio nut (100%)
1/2 tsp ground cinnamon
ground cinnamon
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 bag of diced apricots (30g)
apricots (95%), rice flour, preservative: sulphur dioxide (sulphites)
1 can of butter beans (185g)
Butter beans, water, ascorbic acid
1 can of finely chopped tomatoes (210g)
Tomato, acidity regulator: citric acid
120g couscous
durum wheat (gluten) semolina (100%)
1 harissa paste sachet (20g)
Water, tomato paste, red pepper puree (10%), sugar, rapeseed oil, garlic puree, ground cayenne pepper, dried red chilli flakes, salt, white wine vinegar, acidity regulator (citric acid), lime juice concentrate, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser (xanthan gum), preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (nut, celery, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2528 - Harissa Aubergine & Apricot Tagine

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Top and tail the aubergine[s] and slice, lengthways into 8 [16] thin wedges

Add the aubergine wedges and cherry tomatoes to a baking tray with the harissa paste, (Can't handle the heat? Go easy!) a drizzle of olive oil and a pinch of salt

Mix everything together and put the tray in the oven for 20-25 min or until tender

2 2528 - Harissa Aubergine & Apricot Tagine

Peel and finely slice the red onion[s]

Peel and finely chop (or grate) the garlic

Chop the dried apricots roughly

Boil a full kettle

3 2528 - Harissa Aubergine & Apricot Tagine

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Once softened, add the chopped garlic, ras el hanout and cinnamon (not a fan of cinnamon? Just add a little!) and cook for 1-2 min or until fragrant

4 2528 - Harissa Aubergine & Apricot Tagine

Once fragrant, add the chopped tomatoes to the pan and crumble in 1/2 [1] Knorr vegetable stock cube

Drain and rinse the butter beans, then add them to the pan with 300ml [500ml] boiled water and cook for 5-6 min further or until the sauce has thickened

Add the chopped apricots to a bowl and cover them with 80ml [100ml] boiled water

Set aside to soften

5 2528 - Harissa Aubergine & Apricot Tagine

Add the couscous to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside

Add the pistachio nuts to a separate baking tray and put the tray in the oven for 3-4 min or until toasted and lightly golden

Tip: Watch them like a hawk so you don't burn them!

6 2528 - Harissa Aubergine & Apricot Tagine

Once the sauce has thickened, add the cooked aubergine wedges and cherry tomatoes to the pan

Add the soaked apricots with the soaking liquid and 1 tsp [2 tsp] sugar, give everything a good mix up and cook for 2-3 min further – this is your harissa aubergine & apricot tagine

Cut the lemon[s] in half

7 2528 - Harissa Aubergine & Apricot Tagine

Fluff the couscous with a fork and add half the toasted pistachio nuts, the juice of 1/2 [1] lemon, a drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up – this is your pistachio couscous

Chop the remaining pistachio nuts roughly

Cut the remaining lemon into wedges

8

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Serve the harissa aubergine & apricot tagine with the pistachio cousous to the side and garnish with the lemon wedges and chopped pistachio nuts

Enjoy!

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