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Tangy sweet potato & couscous tagine

Tangy sweet potato & couscous tagine

By Ihor Berezhny
10’ Prep time
15’ Cook time
25’ Total time
559 Calories
2 Serving

Summary

This tasty meat-free meal is also quick and easy to prepare, so you should be ready to eat in less than 30 minutes
Ihor Berezhny 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the sweet potatoes, harissa spice, 1 tsp of the bouillon and 350ml water. Heat until simmering, cover with a lid and cook gently for 5 minutes.
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Step 2

Reserve a small handful of parsley leaves for sprinkling and finely chop the remainder. Mix the couscous, the remaining 1 tsp bouillon and chopped parsley in a heatproof bowl. Add 200ml boiling water from the kettle, cover and leave to stand.
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Step 3

Stir 1 tbsp brown sauce and the dates into the saucepan and cook for 5 minutes more, or until the sweet potatoes are soft and the juices have thickened. Taste for seasoning, adding a little more brown sauce to balance the sweetness, if needed. Spoon the couscous and sweet potatoes onto serving plates, then scatter with the almonds and reserved parsley.

Ingredient

  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Toasted flaked almonds
    Toasted flaked almonds
    20 grams
  • Essential olive oil
    Essential olive oil
    2 tsp
  • Pitted dates
    Pitted dates
    40 grams
  • Essential onion
    Essential onion
    1
  • Essential sweet potatoes
    Essential sweet potatoes
    300 grams
  • Brown sauce
    Brown sauce
    1 tbsp
  • Essential couscous
    Essential couscous
    120 grams
  • Harissa spice mix
    Harissa spice mix
    1.5 tsp
  • Marigold vegan bouillon stock powder
    Marigold vegan bouillon stock powder
    2 tsp
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