Vegan Lentil and Butternut Tagine with Courgette Couscous

Name: Vegan Lentil and Butternut Tagine with Courgette Couscous
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Moroccan, African
Ingredients: 2tsp vegetable oil; 1 red onion, thickly sliced; 2 garlic cloves, crushed; 2tsp ground cinnamon,; 2tsp cumin; 2tsp coriander; 2 x 400g tins chopped tomatoes; 1kg butternut squash, peeled, deseeded and cut into 2cm pieces; 4 preserved lemons, deseeded and finely chopped; 150g dried red lentils, rinsed; 150g fine green beans, trimmed; 1.5tbsp harissa paste; 200g couscous; 2 medium courgettes, coarsely grated; 300ml vegetable stock; Juice 1 lemon; Handful mint leaves, shredded

5 steps

Prep:25minCook:1h 5min

The preserved lemons and tomatoes give this hearty the polenta tagine a tangy, sweet-sour flavour.

Updated at: Thu, 17 Aug 2023 02:44:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories583.8 kcal (29%)

Total Fat9.7 g (14%)

Carbs109.9 g (42%)

Sugars9.1 g (10%)

Protein22.1 g (44%)

Sodium1362.5 mg (68%)

Fiber14.7 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

FOR THE TAGINE

2 tspvegetable oil

2 tspground cinnamon

2 tspcumin

2 tspcoriander

2 x 400gtins chopped tomatoes

1kgbutternut squash

peeled, deseeded and cut into 2cm pieces

4preserved lemons

deseeded and finely chopped

150gdried red lentils

rinsed

150gfine green beans

trimmed

1 ½ Tbspharissa paste

FOR THE COUSCOUS

200gcouscous

2courgettes

medium, coarsely grated

300mlvegetable stock

1juice lemon

mint leaves

shredded

Instructions

Step 1

To make the tagine, heat the oil in a large, wide pan (that has a lid) over medium heat. Add the onion and a large pinch of salt and cook for 10min, until softened. Stir in the garlic and spices and fry for 2min, until fragrant. Stir in the tomatoes, butternut squash, preserved lemons, lentils and 400ml water.

vegetable oil2 tsp

red onion1

garlic cloves2

ground cinnamon2 tsp

cumin2 tsp

coriander2 tsp

tins chopped tomatoes400g

butternut squash1kg

preserved lemons4

dried red lentils150g

Step 2

Bring to the boil, then reduce heat, cover and bubble gently for 30-40min, stirring occasionally, until the squash is tender.

Step 3

When the tagine is nearly ready, prepare the couscous. Put the couscous and grated courgette into a medium bowl, pour over the hot stock, season, cover and leave to soak and soften for 10min.

couscous200g

courgettes2

vegetable stock300ml

Step 4

Slice the green beans in ½ to make shorter lengths. Add to the tagine with the harissa and some seasoning. Bubble, uncovered, for 8min, or until the beans are tender.