Natasha Corrett’s squash tagine and cauli ‘couscous’
- July 2016
- Serves 2-3
- Hands-on time 30 min
Eating healthily during the week doesn’t need to be a challenge when you have gluten-free, veggie-filled dishes like this Moroccan-style tagine by Natasha Corrett.
- 12.8g (1.6g saturated)
- 20.9g (14.5g sugars)
Natasha says “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.”
This warming tagine is a great quick-and-easy dish. You can play around with the ingredients, such as adding sweet potato or beetroot instead of butternut squash. It takes about 30 minutes to make from scratch, but when you use roasted butternut squash from your prep night, it’s ready in 15 minutes.
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