Vegan Lentil and Butternut Tagine with Courgette Couscous
The preserved lemons and tomatoes give this hearty tagine a tangy, sweet-sour flavour. The courgette will look like a lot when you grate it, but it softens and wilts down quickly in the hot stock while the couscous is soaking.
This vegan tagine is packed full of flavour and nutritional goodness whilst the courgette couscous adds a lightness to the dish.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
532
Ingredients
For the tagine
2tsp.
vegetable oil
1
red onion, thickly sliced
2
garlic cloves, crushed
2tsp.
each ground cinnamon, cumin and coriander
2
x 400g tins chopped tomatoes
1
medium (1kg) butternut squash, peeled, deseeded and cut into 2cm pieces
4
preserved lemons, deseeded and finely chopped
150g
dried red lentils, rinsed
150g
fine green beans, trimmed
11/2Tbsp.
harissa paste
For the couscous
200g
couscous
2
medium courgettes, coarsely grated
300ml
hot vegan vegetable stock
Juice 1 lemon
Handful mint leaves, shredded
Directions
Step 1For the tagine, heat the oil in a large, wide pan (that has a lid) over medium heat. Add the onion and a large pinch of salt and cook for 10min, until softened. Stir in the garlic and spices and fry for 2min, until fragrant. Stir in the tomatoes, butternut squash, preserved lemons, lentils and 400ml water.
Step 2Bring to the boil, then reduce heat, cover and bubble gently for 30-40min, stirring occasionally, until the squash is tender.
Step 3When the tagine is nearly ready, prepare the couscous. Put the couscous and grated courgette into a medium bowl, pour over the hot stock, season, cover and leave to soak and soften for 10min.
Step 4Slice the green beans in 1/2 to make shorter lengths. Add to the tagine with the harissa and some seasoning. Bubble, uncovered, for 8min, or until the beans are tender.
Step 5Fluff up the couscous with a fork and stir in the lemon juice and mint. Divide between 4 plates or bowls, top with the tagine and serve.
Per serving:
Calories: 532
Protein: 24g
Total fat: 5g
Saturates: 1g
Carbs: 91g
Total sugars: 26g
Fibre: 16g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
