Roasted roots tagine
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Roasted roots tagine
Inspired by the aromatic flavours of Morocco, harissa and ras el hanout add warming spice to this hearty but healthy one-pot
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
544Kcal
Fat
11gr
Saturates
2gr
Carbs
85gr
Sugars
30gr
Fibre
18gr
Protein
17gr
Salt
1.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 350g carrots
- 400g parsnips
- 2 tbsp olive oil
- 1½ tbsp ras el hanout spice mix
- 2 medium red onions, sliced
- 1 tbsp harissa paste
- 1 x 400g tin chopped tomatoes
- 500ml vegetable stock (made using 1 stock cube)
- 1 x 400g tin chickpeas, rinsed and drained
- 100g dried apricots, sliced
- 200g dried couscous
Step by step
Good to know
Packed with good-for-you veg, this hearty tagine provides 4 portions of your 5-a-day and 60% of your recommended daily fibre intake. Swap the carrots for cubed sweet potatoes, if you like.
- Put your largest shallow oven tray in the oven and preheat to 220°C, fan 200°C, gas 7 while you prepare the veg for roasting.
- Peel and chop the carrots and parsnips into batons (not too thick or they’ll take longer to cook). Toss with 1 tablespoon each of oil and ras el hanout, plus some seasoning. Roast on the preheated tray for 20 minutes until browned and almost cooked through.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large saucepan or sauté pan and fry the onions over a medium-low heat for 6-8 minutes, until partly softened. Add the remaining ras el hanout and the harissa paste and cook, stirring, for 1-2 minutes. Tip in the chopped tomatoes, 300ml of the vegetable stock, the chickpeas and apricots. Simmer for 10 minutes until slightly thickened. Stir in the roasted root veg, cover with a lid and cook for a final 5 minutes until tender. Adjust the seasoning to taste.
- Meanwhile, top up the remaining 200ml stock with 200ml water and bring to the boil in a medium saucepan. Remove from the heat, stir in the couscous, then cover and leave to stand for 5-10 minutes until the couscous is tender.
- Fluff up the couscous with a fork and serve with the tagine.
