This plant-based tagine is filled with wholesome chickpeas and butternut squash. You'll also mix in sweet dried apricots to perfectly balance the punchy harissa and baharat sauce.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.3 g||15.4 g|
|Protein||5.9 g||21.3 g|
|Salt||0.52 g||1.86 g|
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.
Boil a kettle
Peel and finely slice the brown onion[s]
Peel and finely chop the garlic
Peel the butternut squash and cut in half using a sharp knife
Scoop out the seeds with a spoon and discard, and chop into bite-sized cubes
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 6-8 min or until caramelised
Dissolve the tomato paste, harissa paste (can't handle the heat? Go easy!), 1/2  Knorr vegetable stock cube (you'll use the rest later!) in 350ml [650ml] boiled water – this is your harissa stock
Drain and rinse the chickpeas
Once the onion has caramelised, add the chopped garlic, baharat and butternut squash cubes and cook for 2-3 min or until fragrant
Re-boil a kettle
Once fragrant, add the harissa stock, chickpeas and diced apricots and cook, covered, for 10-15 min or until the sauce has thickened and the squash is tender – this is your chickpea, butternut squash & apricot tagine
Season with a pinch of salt
Tip: Add a splash of water if it's looking a little dry!
Dissolve the remaining Knorr vegetable stock cube in 200ml [400ml] boiled water
Add the couscous to a heatproof bowl with the ground turmeric and vegetable stock, cover and set aside
Meanwhile, heat a separate large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the flaked almonds and cook for 1-2 min or until browned all over
Tip: Watch them like a hawk to stop them from burning!
Chop the mint leaves finely (save some for garnish)
Chop the coriander finely, including the stalks
Once the couscous is done, add the chopped coriander and mint and a drizzle of olive oil, then fluff with a fork
Serve the chickpea, butternut squash & apricot tagine over the couscous and garnish with the flaked almonds and reserved mint leaves