Serves: 4


1 large butternut squash peeled and diced

1 large sweet potato peeled and diced

1 large onion finely chopped
2 cloves garlic crushed
1 tbs fresh ginger finely chopped
1 tsp paprika
1 tsp ground cinnamon
1 tsp ground coriander

1 tsp ground cumin

1 x 500g carton tomato passata
200ml vegetable stock
2 tbs tomato puree
150g dried apricots chopped
1 400g tin chickpeas drained
1 tbs honey

2 tbs natural yogurt
Herb cous cous

250g cous cous
500ml vegetable stock
Small bunch flat leaf parsley chopped
Small bunch fresh coriander chopped
Juice 1 lime
30ml extra virgin olive oil
50g dried apricots

Handful chopped pistachio nuts (optional)


  1. Drizzle the squash and sweet potato with some oil,season with salt and pepper, scatter onto a baking tray then roast in a pre heated oven set at 180c / gas mark 4 for 30 minutes
  2. Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 5-6 minutes until softened, add the paprika, cinnamon, cumin and coriander and cook for a further 1-2 minutes
  3. Pour in the passata, stock, add in the tomato puree, apricots, potato, squash and chickpeas, stir to combine then simmer for 30 minutes. Add the honey and season with salt and pepper.
  4. Put the cous cous in a bowl and pour over the boiling stock, cover with cling and leave to stand for 5 minutes, fork through to separate the grains then add the chopped parsley and coriander, chopped apricots, lime juice, olive oil and mix
  5. Finally scatter over the pistachio nuts.
  6. Before serving the tagine drizzle with yogurt and herbs and serve with the cous cous