Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Butternut tagine and cauliflower 'couscous' recipe

6 ratings

With butternut squash, peppers and lentils, this vegan tagine is packed full with vibrant veggies. Serve with cauliflower 'couscous' and a sprinkling of fresh coriander. See method

Serves 4
10 mins to prepare and 30 mins to cook
303 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
2 red onions, finely sliced
250g frozen sliced peppers
350g pack butternut squash & sweet potato
2 tbsp harissa seasoning
390g tin green lentils in water
400g tin plum tomatoes
1 vegetable stock pot, made up to 400ml
500g frozen cauliflower florets
10g fresh coriander, finely chopped

4 of your 5-a-day and high in fibre

Each serving contains

Energy
1275kj
303kcal 15%
Fat
8g 12%
Saturates
1g 7%
Sugars
23g 26%
Salt
1.7g 28%

of the reference intake
Carbohydrate 41.5g Protein 11.1g Fibre 12g

Method

Heat the oil in a deep frying pan over a medium-high heat and fry the onions for 6-8 mins. Add the frozen peppers, the squash mix and harissa seasoning; fry for another 6-8 mins until the peppers have defrosted.
Add the lentils with the water in the tin, the plum tomatoes and stock. Simmer for 15-20 mins until the squash is tender and the sauce has thickened.
Meanwhile, put the frozen caulifower in a heatproof bowl and microwave on high* for 6-8 mins, stirring halfway, until defrosted and warm but not piping hot. Pat dry with kitchen paper and tip into a food processor. Pulse a few times to break up the forets into ‘grains’ resembling couscous. (Don’t blend too much or you’ll end up with a purée!) Transfer to a bowl and return to the microwave for 2-3 mins until warmed through. Stir in most of the coriander.
Divide the caulifower couscous between 4 bowls and spoon over the squash tagine. Serve with the remaining coriander scattered over.

See more Plant-based recipes

Freezing and defrosting guidelines

Freeze tagine only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.