Odds-and-ends Veggie Tagine

Use your odds-and-ends veggies to make this delicious midweek meal that comes together in no time. It's great for feeding a group or freezing portions.


  • No aubergine? Try different vegetables for this tajine such as carrot, butternut squash, parsnips, 
  • No olive oil? Use coconut oil instead. 
  • No couscous? Serve with quinoa instead. 
  • No dried apricots? Try with pomegranate seeds instead. 
  • No mint? Use parsley or coriander instead.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4


2 tbsp Olive oil

1 Aubergine

1 Courgette

½ Red pepper

1 Onion

1 Tomato

1 tsp Ground cinnamon

1 tsp Ground cumin

1 tsp Ground turmeric

1 tsp Smoked paprika

1 Can chickpeas (drained )

2 tbsp Tomato paste

1 tbsp Harissa paste (or to taste )

600 ml Vegetable stock

Salt & pepper

For serving:

170 g couscous

10 Dried apricots (chopped )

2 tbsp Flaked almonds

10 Mint leaves


  1. Chop your vegetables and slice the onion. Heat the oil in a saucepan or large frying pan and add all of your chopped vegetables. If using root vegetables, add them first and cook them for 10 minutes before adding other vegetables. 
  2. Fry for 5 minutes before adding the spices, chickpeas, tomato paste, harissa and stock, along with the seasoning. Simmer for 25-30 minutes, uncovered.
  3. Meanwhile, add the couscous to a heatproof bowl, season with salt and pepper and cover with boiling water. The water should fully cover the couscous - as a guide it’s the same volume of liquid as the couscous itself. Cover the bowl with a plate and set aside to soak for 10 minutes. Then remove the plate and use a fork to fluff up the couscous. Stir in the chopped apricots and flaked almonds.
  4. Serve the couscous with the tagine, and scatter over some chopped mint leaves to finish. Enjoy!
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