Tangy sweet potato & couscous tagine
This tasty meat-free meal is also quick and easy to prepare, so you should be ready to eat in less than 30 minutes
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 2 tsp Essential Olive Oil
- 1 Essential Onion, thinly sliced
- 300g Essential Sweet Potatoes, scrubbed, cut into 1cm dice
- 1½ tsp harissa spice mix
- 2 tsp Marigold Vegan Bouillon Stock Powder
- 25g flat leaf parsley
- 120g essential couscous
- 1 tbsp Essential Brown Sauce, to taste
- 40g pitted dates, sliced
- 20g toasted flaked almonds
Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the sweet potatoes, harissa spice, 1 tsp of the bouillon and 350ml water. Heat until simmering, cover with a lid and cook gently for 5 minutes.
Reserve a small handful of parsley leaves for sprinkling and finely chop the remainder. Mix the couscous, the remaining 1 tsp bouillon and chopped parsley in a heatproof bowl. Add 200ml boiling water from the kettle, cover and leave to stand.
Stir 1 tbsp brown sauce and the dates into the saucepan and cook for 5 minutes more, or until the sweet potatoes are soft and the juices have thickened. Taste for seasoning, adding a little more brown sauce to balance the sweetness, if needed. Spoon the couscous and sweet potatoes onto serving plates, then scatter with the almonds and reserved parsley.
Chopped dates provide the sweetness familiar to many tagine recipes. If you don’t like dates, try chopped apricots, figs or sultanas instead.
Typical values per serving when made using specific products in recipe