Vegan Moroccan tagine with pomegranate cous cous

I spent all of today (9 hours to be exact) traveling back to Brighton from Manchester. How boring! I made some breakfast to take with me; a chocolate smoothie with oats, and some strawberry and rhubarb alpro yogurt on top, and left overs of the Moroccan tagine for lunch.

Oh hey you’re looking Xmassy

So here’s a dish that I made from the Slimming World recipe book the other day, so scrumptious and rich.

Major noms

Just a couple of tips before you make this:

1 – Make sure you have a spoon handy when you’re cutting onions or you’ll end up crying like a little girl like I did.

2 – Make sure that you have a peeler that actually works or you’ll end up hacking away at your butternut squash for at least 15 minutes (again, like I did). Also, how beautiful are my mums scales?!

Now that’s out of the way, time to get cooking!


Prep time    Cook time    Total time
20 mins         1 hr              1 hr 20 mins




  • 1 red onion
  • 1 pepper
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp chilli flakes
  • 1/2 tsp garlic
  • 2 tsp ginger (I love ginger)
  • 1 tsp cinnamon
  • 1 tin chickpeas
  • 1 butternut squash
  • 1 pomegranate
  • 500 ml Veg stock
  • 250 g Plain couscous
  • 1 tsp coconut oil
  • 400 ml tomato passata
  • Handful of coriander


  • Put the coconut oil to a big pan and heat until liquid
  • Fry the red onion and cook until see through
  • Once the red onion has cooked add in the garlic, ginger, spices, tomato passata and half of the veg stock
  • Put in the butternut squash and simmer for 30 mins
  • Add in red pepper and chickpeas after 30 mins and stir, and simmer for a further 20-30 mins until the butternut squash has softened
  • Whilst the sauce is cooking add veg stock to the cous cous and cover for 10 mins
  • Remove the cover off the cous cous and fluff up with a fork, adding the pomegranate seeds
  • Serve with the cous cous as a base and the tagine on top with a sprig or two of coriander

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