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.
Substitute:
- 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
Ingredients:
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
Recipe:
- 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.
- 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.
- Once cooked, ladle into bowls with couscous, then scatter with roughly chopped fresh coriander. Enjoy!
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.
