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Moroccan veggie tagine
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1 tbsp vegetable oil
500g pack frozen essential Waitrose Butternut Squash
1 essential Waitrose Onion, chopped
1 essential Waitrose Courgette, diced
3 tsp Al Fez Spicy Lemon Tagine Paste
400g can essentialWaitrose Chick Peas, drained
400g can essential Waitrose Chopped Tomatoes
50g Waitrose Soft Dried Pitted Apricots, roughly chopped (optional)
250g essential Waitrose Couscous
1. Heat the oil in a large saucepan and fry the squash and onion for 4–5 minutes.
2. Add the courgette, 2 tsp tagine paste and chick peas and cook for 1–2 minutes.
3. Add the tomatoes, apricots, if using, and 75ml water and simmer for 10 minutes. Season to taste.
4. Meanwhile, place thecouscous and remaining tagine paste in a large bowl with 400ml boiling water, cover and leave for 5 minutes. Fluff with a fork and serve with the tagine.
Typical values per serving:
This recipe was first published in April 2012.