Roast Vegetable Tagine

Name: Roast Vegetable Tagine with Chickpeas and Herbed Couscous
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Chopped Butternut Squash; 1 Piece of Red onion; 4 Piece of Garlic cloves; 1 Piece of Red pepper; 1 Piece of Lemon; 50 Grams of Dried apricots; 2 Grams of Cumin powder; 1 Piece of Vegetable stock cube; 4 Grams of Coriander cumin powder; 5 Grams of Ras el hanout; 4 Grams of Paprika powder; 1 Grams of Cinnamon powder; 300 ML of Water; 400 Grams of Chopped tomatoes; 10 ML of Saffron Splash; 240 Grams of Chickpeas; 300 ML of Water; 150 Grams of Couscous; 15 Grams of Fresh parsley

with Chickpeas and Herbed Couscous

A warming medley of spiced roast vegetables and chickpeas, served with fluffy herbed couscous for a flavour-packed plant-based dish.

7 Reviews

Cals 653 · Prot 24 · Carbs 153 · Fat 7

Family Friendly

Vegan

45 min

Roast Vegetable Tagine with Chickpeas and Herbed Couscous

A warming medley of spiced roast vegetables and chickpeas, served with fluffy herbed couscous for a flavour-packed plant-based dish.

7 Reviews

Cals 653 · Prot 24 · Carbs 153 · Fat 7

Family Friendly

Vegan

Ingredients

Tagine

Chopped Butternut Squash

500 Grams

Red onion

1 Piece

Garlic cloves

4 Piece

Red pepper

1 Piece

Lemon

1 Piece

Dried apricots 14*

50 Grams

Cumin powder

2 Grams

Vegetable stock cube 15*

1 Piece

Coriander cumin powder

4 Grams

Ras el hanout

5 Grams

Paprika powder

4 Grams

Cinnamon powder

1 Gram

Water

300 ML

Chopped tomatoes

400 Grams

Saffron Splash

10 ML

Chickpeas

240 Grams

Couscous

Water

300 ML

Couscous 10*

150 Grams

Fresh parsley

15 Grams

Allergens

*14 Sulphur Dioxide, *15 Celery, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3045 / 653
Fats (g)	6.5
of which saturated (g)	1.6
Carbohydrates (g)	153
of which sugars (g)	25.7
Fibers (g)	23.4
Proteins (g)	24
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat oven to 220°C/200°C fan.
Peel and chop the onion and garlic.
Deseed and roughly chop the red pepper.
Use a vegetable peeler to peel big pieces of lemon rind. Finely chop 1-2 pieces of rind for the couscous.
Cut the lemon into wedges and set aside for serving.
Cut apricots in half.

Tip! If using an air fryer, preheat to 180°C.

2 Roast vegetables

Toss the chopped butternut, onion and red pepper onto a lined tray with a drizzle of oil and the cumin, a pinch of salt and pepper.
Roast for 25-30 min until the butternut is cooked through.

Tip! Add the vegetables to the air fryer basket with a drizzle of oil, cumin and a pinch of salt and pepper. Air fry for 20-25 min tossing regularly until cooked through.

3 Steam couscous

Meanwhile, boil a kettle of water.
To a large bowl, add 0.5 stock cube and boiled measured water. Mix to dissolve.
Add the couscous to the stock and mix well.
Cover with a plate or clingfilm and leave to steam for 10 min.
After 10 min, fluff up the couscous with a fork.
Roughly chop the parsley into the couscous. Add the finely chopped lemon zest and mix.
Add a drizzle of olive oil. Season to taste.
Cover and set aside.

4 Start sauce

Meanwhile, heat a large pot or pan over medium heat with a drizzle of oil.
Fry the garlic, cumin coriander, ras el hanout, paprika and a pinch of cinnamon.
Add the canned tomatoes, remaining 0.5 stock cube, saffron water and measured water.
Add the big pieces of lemon rind and the apricots.
Gently simmer for 7-8 min.