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Apricot and honey vegetable tagine recipe

Apricot and honey vegetable tagine recipe

226 ratings

Enriched with ras el hanout, tart apricots and sweet honey, this vegetarian and dairy-free tagine is inspired by the aromatic flavours of Morocco. Top with creamy almonds and sharp pomegrante seeds and serve with fluffy couscous for an impressive dinner party main. See method

  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 548 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free


  • 1 courgette, trimmed and cut into 5cm chunks
  • 1 red pepper, cut into 5cm chunks
  • 1 aubergine, trimmed and cut into 5cm chunks
  • 1 large carrot, scrubbed and cut into 2.5cm chunks
  • 4 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 15g fresh coriander, stalks finely chopped, leaves whole
  • 3 tomatoes, finely chopped
  • 2 tbsp tomato purée
  • 2 tsp ras el hanout
  • 1 tbsp clear honey
  • ½ lemon, juiced
  • 320g couscous
  • 120g cooked green lentils, from a 390g tin, drained and rinsed
  • 100g dried apricots, halved
  • 10g flaked almonds (optional)
  • 50g pomegranate seeds (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 11%
  • Sugars

    23g 26%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 92.5g Protein 15.2g Fibre 8.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the courgette, pepper, aubergine and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 35-40 mins until tender.
  2. Meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until golden. Add the garlic and coriander stalks and cook for 10 secs until fragrant. Add the tomatoes, tomato purée, ras el hanout, honey and lemon juice. Season, then stir in 200ml boiling water. Simmer for 10-12 mins, stirring occasionally, until the tomatoes break down into a thick sauce.
  3. Cook the couscous to pack instructions; fluff with a fork.
  4. Add the roasted veg, lentils and apricots to the sauce. Pour in 75ml boiled water; mix well. Reduce the heat to low, cover and cook, stirring occasionally, for 10 mins to allow the flavours to develop.
  5. Divide the couscous between 6 bowls. Top with the tagine and garnish with the coriander leaves, almonds and pomegranate seeds (if using).

Freezing and defrosting guidelines

Freeze the tagine only - once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

Tip: Serve with quinoa or rice to make this dish gluten-free.

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