The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sultry squash tagine with cooling couscous
Exotic enough to be exciting, simple enough for midweek and mild enough to appeal to everyone around the table, this butternut, red pepper and chickpea tagine is a sure-fire crowd-pleaser. What’s more, it’s absolutely divine with the refreshing mint, coriander and pea shoot couscous.
Plants 8
SWK: Source of protein
SWK: High fibre
highly rated
Serving size
Ingredients
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 small butternut squash
- 1 onion
- 1 pepper
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp tomato purée
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 40g pea shoots
Nutritional Information
Calories: 611
Protein: 25g
Carbs: 93g
Fat: 5.9g
Ingredients
- 1 large butternut squash
- 2 pepper
- 2 onion
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 460g chickpeas (Chickpeas, water, salt)
- 2 tbsp tomato purée
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 80g pea shoots
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 558
Protein: 23g
Carbs: 83g
Fat: 5.6g
Sultry squash tagine with cooling couscous
Exotic enough to be exciting, simple enough for midweek and mild enough to appeal to everyone around the table, this butternut, red pepper and chickpea tagine is a sure-fire crowd-pleaser. What’s more, it’s absolutely divine with the refreshing mint, coriander and pea shoot couscous.
Cook time:
40 mins
Cuisine:
Moroccan
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Roast your veg
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel and halve the squash lengthways, discard the seeds and cut into 1cm chunks. Deseed the peppers and dice into 2cm squares, then peel the onions and cut each into 8 wedges.
- Put the prepared veg on a large baking tray lined with baking paper. Scatter over a quarter of the Moroccan seasoning, spritz with cooking spray and lightly season. Roast for 25-30 mins.
It’s tagine time!
- Meanwhile, drain and rinse the chickpeas.
- Put a large non-stick saucepan over a medium-high heat and tip in the chickpeas, tomato purée, ginger & garlic paste and another quarter of the Moroccan seasoning. Cook for 2-3 mins.
- Add the chopped tomatoes. Crumble in half the stock cube, pour in 200ml water (use all the stock and 250ml water for 4 portions) and stir well. Simmer for 8-10 mins (10-12 mins for 4 portions) until reduced slightly.
Sort that couscous
- At the same time, put the couscous in a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
Get the herbs involved
- Chop the mint leaves, coriander and pea shoots, then stir them through the couscous.
Finish & serve
- Add the roasted veg to the tagine, stir well and serve with the couscous.