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.
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Ingredients
For the tagine
- 200g butternut squash, peeled and chopped into 1cm cubes
- 1 tbsp sunflower oil
- 2 garlic cloves, crushed
- 1 red onion, chopped
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 460g vine tomatoes, chopped
- 100g green beans, trimmed
- 50g black olives
- Bunch fresh coriander, roughly chopped
For the cauli couscous
- 360g cauliflower, thick core removed
- 1 tbsp sunflower oil
- 1 garlic clove, finely chopped
- 1 tsp cumin seeds
- Bunch fresh coriander, roughly chopped
- Bunch fresh mint, roughly chopped
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the squash in a roasting tin and roast for 20-25 minutes.
- When the squash has been in the oven for 15 minutes, start the tagine. Heat the oil in a saucepan (that has a lid) over a medium heat, then fry the crushed garlic and onion for 2 minutes. Stir in the ground spices with 60ml cold water, then cook for 2 minutes more.
- Add the chopped tomatoes and stir to coat in the spices. Add 125ml water and bring to a simmer, then bubble gently for 4 minutes or until the liquid has reduced a little.
- Add another 125ml water to the pan along with the roasted squash. Cover with the lid and cook for 2 minutes. Add the green beans and the olives and season to taste with salt. Stir, then put the lid back on and cook for another 2 minutes. Take off the heat, uncover and stir in the chopped coriander.
- Meanwhile, to make the cauli couscous, chop or break the cauliflower into large pieces, put in a food processor and whizz until it resembles couscous.
- Heat the oil in a large frying pan over a medium heat. Fry the garlic and cumin seeds for 1 minute. Add the cauli couscous to the pan, then stir in the fresh coriander and mint and season with salt and pepper. Leave to cook for 2 minutes, then take off the heat. Serve with the squash tagine.
Recipe from Honestly Healthy in a Hurry by Natasha Corrett
Nutrition
- 248kcals Calories
- 12.8g (1.6g saturated) Fat
- 7.6g Protein
- 20.9g (14.5g sugars) Carbs
- 9.5g Fibre
- 0.5g Salt
For 3
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