Vegetable tagine
A mouthwatering Moroccan classic
- 40 minutes
- Serves 2
- 5 of 5 a day
- Kcal362
- Fat4.5g
- Salt0.1g
- Sugar23.6g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- ½ tablespoon olive oil
- 1 carrot, chopped
- 200g butternut squash, peeled and chopped
- 1 small red onion, chopped
- 1 red pepper, chopped
- 100g dried couscous
- ½ teaspoon each of ground cumin, paprika, cinnamon and mild chilli powder
- 227g canned chopped tomatoes
- 3 dried apricots, chopped
- ½ teaspoon honey
Method
- Preheat the oven to 200ºC/Fan 180ºC.
- Put half the oil in a large roasting tin and place in the oven to warm.
- Remove the roasting tin from the oven and add the vegetables. Toss gently to cover all the vegetables in oil.
- Roast in the oven for 30 minutes or until the vegetables are tender.
- Meanwhile, cook the couscous according to packet instructions, without using butter.
- Put the remaining oil in a frying pan and mix in the spices. Cook for one minute until they start to sizzle.
- Add the tomatoes, apricots, honey and a little water and simmer for 5–10 minutes until the sauce is slightly reduced. Stir in the vegetables and serve with the couscous.
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