Natasha Corrett’s squash tagine and cauli ‘couscous’
- Published: 8 Sep 16
- Updated: 24 Oct 24
Eating healthily during the week doesn’t need to be a challenge when you have gluten-free, veggie-filled dishes like this Moroccan-style tagine by Natasha Corrett.
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Serves 2-3
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Hands-on time 30 min
Ingredients
For the tagine
- 200g butternut squash, peeled and chopped into 1cm cubes
- 1 tbsp sunflower oil
- 2 garlic cloves, crushed
- 1 red onion, chopped
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 460g vine tomatoes, chopped
- 100g green beans, trimmed
- 50g black olives
- Bunch fresh coriander, roughly chopped
For the cauli couscous
- 360g cauliflower, thick core removed
- 1 tbsp sunflower oil
- 1 garlic clove, finely chopped
- 1 tsp cumin seeds
- Bunch fresh coriander, roughly chopped
- Bunch fresh mint, roughly chopped
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the squash in a roasting tin and roast for 20-25 minutes.
- When the squash has been in the oven for 15 minutes, start the tagine. Heat the oil in a saucepan (that has a lid) over a medium heat, then fry the crushed garlic and onion for 2 minutes. Stir in the ground spices with 60ml cold water, then cook for 2 minutes more.
- Add the chopped tomatoes and stir to coat in the spices. Add 125ml water and bring to a simmer, then bubble gently for 4 minutes or until the liquid has reduced a little.
- Add another 125ml water to the pan along with the roasted squash. Cover with the lid and cook for 2 minutes. Add the green beans and the olives and season to taste with salt. Stir, then put the lid back on and cook for another 2 minutes. Take off the heat, uncover and stir in the chopped coriander.
- Meanwhile, to make the cauli couscous, chop or break the cauliflower into large pieces, put in a food processor and whizz until it resembles couscous.
- Heat the oil in a large frying pan over a medium heat. Fry the garlic and cumin seeds for 1 minute. Add the cauli couscous to the pan, then stir in the fresh coriander and mint and season with salt and pepper. Leave to cook for 2 minutes, then take off the heat. Serve with the squash tagine.
Recipe from Honestly Healthy in a Hurry by Natasha Corrett
- Recipe from July 2016 Issue
Nutrition
For 3
- Calories
- 248kcals
- Fat
- 12.8g (1.6g saturated)
- Protein
- 7.6g
- Carbohydrates
- 20.9g (14.5g sugars)
- Fibre
- 9.5g
- Salt
- 0.5g
delicious. tips
Natasha says “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.”
This warming tagine is a great quick-and-easy dish. You can play around with the ingredients, such as adding sweet potato or beetroot instead of butternut squash. It takes about 30 minutes to make from scratch, but when you use roasted butternut squash from your prep night, it’s ready in 15 minutes.
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