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.
Prep Time
30 min
Cuisine
Moroccan
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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)
1 harissa paste sachet (20g)
vegetable stock mix sachet (11g)
160g butternut squash cubes
Typical Values
per 100g
per serving
Energy
637 kJ 151 kcal
2286 kJ 542 kcal
Fat of which saturates
2.8 g 0.3 g
9.9 g 1 g
Carbohydrate of which sugars
23.6 g 5.7 g
84.8 g 20.3 g
Fibre
4.3 g
15.4 g
Protein
5.9 g
21.3 g
Salt
0.52 g
1.86 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 † (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
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
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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