1 bag of flaked almonds (15g)<span class="strong">†</span>
1 bag of diced apricots (30g)<span class="strong">†</span>
1 tomato paste sachet (16g)
120g couscous<span class="strong">†</span>
1 can of chickpeas (400g)
Typical Values
per 100g
per serving
Energy
670 kJ 159 kcal
2273 kJ 539 kcal
Fat of which saturates
3.3 g 0.6 g
11.2 g 2 g
Carbohydrate of which sugars
24.1 g 5.2 g
81.8 g 17.7 g
Fibre
4.3 g
14.6 g
Protein
6.2 g
20.9 g
Salt
0.87 g
2.96 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.
Allergens highlighted by † (celery, nut, 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
Boil a kettle
Peel and finely slice the brown onion[s]
Peel and finely chop the garlic
2
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
3
Dissolve the tomato paste, harissa paste (can't handle the heat? Go easy!), 1/2 [1]Knorrvegetable 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
4
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!
5
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
6
Meanwhile, heat a separate large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the flakedalmonds and cook for 1-2 min or until browned all over
Tip: Watch them like a hawk to stop them from burning!
7
Chop the mint leaves finely (save some for garnish)
Chop the coriander finely, including the stalks
Once the couscous is done, add the choppedcoriander and mint and a drizzle of olive oil, then fluff with a fork
8
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