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Fruity sweet potato tagine recipe

50 ratings

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

Serves 4
Takes 30 mins
641 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

2 tbsp olive oil
2 onions, sliced
2 garlic cloves, sliced
4 tsp harissa seasoning
600g sweet potatoes, peeled and cut into 3-4cm chunks
400g tin chickpeas, drained
1 vegetable stock cube, made up to 1.1ltrs
75g cranberry sauce
½ orange, zested and juiced
250g couscous
30g pack fresh coriander
100g crème fraîche, to serve

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
2700kj
641kcal 32%
Fat
15g 22%
Saturates
5g 23%
Sugars
26g 28%
Salt
1.7g 28%

of the reference intake
Carbohydrate 102.9g Protein 16.4g Fibre 13.7g

Method

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.

See more Vegetarian recipes