Butternut Squash and Giant Couscous Tagine

By Sofia Gallo

A warming dish scented with Ras-el-Hanout, served to accompany a giant couscous salad and enjoyed with a warm flatbread. A vegetarian alternative to a more well-known meat recipe.

Serves: 2


2 tbsp olive oil

2 banana shallots quartered

1 garlic clove finely chopped

200g butternut squash cubed (this is the weight after chopping. You may need 350g to clean)

500ml vegetable stock – I used a stock cube and freshly boiled water

200g chickpeas

75g giant couscous

1 tbsp of Ras-el-Hanout

50g sultanas

Harissa paste to taste

To serve: fresh cilantro and a mix of sunflower and pumpkin seeds



  1. In a pan, heat your oil and add the shallots until translucent, then add your garlic and butternut squash and toast for about 5 minutes until browned.
  2. Add the spice and then cook for a further few minutes before adding 300ml of your vegetable stock.
  3. Bring this to the boil, then lower the heat and let simmer until the squash is soft.
  4. Add the harissa, sultana, chickpeas and their water and simmer until the liquid is reduced, but still coating all the vegetables.
  5. In the meantime, place the couscous in a bowl and cover with the remaining vegetable stock, making sure this is still hot, and any additional freshly boiled water if required. This will take a little longer than couscous, but I much prefer this texture.
  6. Serve the dish with plenty of freshly chopped cilantro, sprinkle with pumpkin and sunflower seeds. I also enjoy with a serving of crème fraiche and harissa as a dip for the flatbread.

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