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This fruity sweet potato tagine with orange and coriander flavours is a great option as a vegetarian main. Quick, freezable and healthy, it ticks all the boxes. See method
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Heat the oil in a deep saucepan over a medium heat and fry the onions for 10 mins. Stir in the garlic and harissa seasoning; fry for 2 mins.
Add the sweet potatoes, chickpeas and 750ml stock, then stir in the cranberry sauce. Bring to a simmer and cook for 12 mins or until the sweet potato is just tender.
Meanwhile, put the couscous in a heatproof bowl. Pour over the 350ml hot stock and sit a plate on top to cover. Leave to soak for 10 mins. Reserve 4 coriander sprigs; chop the rest of the leaves.
Stir the orange zest and juice into the tagine; season to taste. Use a fork to fluf up the couscous, then stir through the chopped coriander with a little seasoning. Serve the tagine spooned over the couscous, topped with crème fraîche and the reserved coriander sprigs.
Freezing and defrosting guidelines
Freeze the tagine in an airtight container. Defrost, then reheat in the microwave or a saucepan until piping hot. 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.
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