Slow Cooker Squash & Couscous Tagine

A Moroccan-inspired dish that's easy, warming, nourishing and impressive with plenty of olives and sweet apricots. Vegan and dairy free, this packed with flavour dish is a real crowd-pleaser.


  • No butternut squash? Use any squash or pumpkin. 
  • No red onion? Try with white onion or shallot instead. 
  • No aubergine? Swap for courgette. 
  • No dried apricots? Use dates instead.
  • No couscous? Try with rice, giant couscous, pearl barley or quinoa.

Prep time: 20 minutes

Cook time: 180 minutes

Total time: 200 minutes

Servings: 6


For the tagine:

Butternut squash (or any)

1 Red onion

1 Aubergine (about 200g)

2 Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ras el hanout

1 tbsp Harissa paste

1 Can chopped tomatoes

1 Can chickpeas (drained and rinsed )

60 g Dried apricots

80 g Green olives (pitted )

500 ml Vegetable stock

Salt & pepper

For serving (optional):

couscous (cooked )

Fresh coriander


  1. Prepare the veggies. Peel and cut the squash into 3cm chunks, then trim and cut the aubergine in 3cm chunks. Roughly chop the red onion, and finely chop the garlic.
  2. Add all of the tagine ingredients into the slow cooker. Add a pinch of both salt and pepper and give it a good stir. Cover with the lid and cook on the highest setting for 3 hours, stirring a couple of times during cooking if you can. Season to taste with salt and pepper.
  3. Once cooked, ladle into bowls with couscous, then scatter with roughly chopped fresh coriander. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.

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