North African tagine with cauliflower ‘couscous’

North African tagine with cauliflower ‘couscous’

Thrive on Five
Dan Jones

The cauliflower couscous provides the real ‘wow’ factor here, and its subtle flavour is the perfect complement to this warmly spiced tagine. Toasted pumpkin seeds finish it all off with a healthy crunch.


Quantity Ingredient
160g sweet potato, cut into 2cm cubes, (keep the skin on for a nutty flavour)
1 courgette, cut into 2cm cubes, (160g)
2 tablespoons olive oil
sea salt
freshly ground black pepper
1 medium onion, finely chopped, (160g)
2 teaspoons ras-el-hanout
2 handfuls cherry tomatoes, halved, (160g)
400g can of chickpeas, drained and rinsed, (net weight 240g)
10g sultanas
10g dried apricots
10g pumpkin seeds
10g flaked almonds
small head cauliflower, florets only (160g)
small handful mint leaves, finely chopped
small handful coriander leaves, finely chopped


  1. Preheat the oven to 200°C.
  2. Place the sweet potato and courgette in a roasting tray with 1 tbsp of the oil and plenty of seasoning and roast for 20–25 minutes until soft.
  3. Meanwhile, fry the onion in the remaining 1 tbsp of oil for about 10 minutes until soft and golden. Add the ras-el-hanout and cook for two minutes over a medium heat, stirring continuously and adding a little water if the spices look like they are catching.
  4. Add the tomatoes, chickpeas, sultanas and apricots. Pour in 300ml of water, bring to a simmer, cover and cook for 30 minutes, stirring occasionally, until the tagine is flavourful and rich. Stir in the roasted vegetables and continue to cook for a further five to 10 minutes.
  5. Toast the pumpkin seeds and flaked almonds in a dry pan until lightly golden. Set aside.
  6. Put the cauliflower florets in a food processor and pulse for a few moments until you get the consistency of couscous. Put in a microwaveable bowl with 1 tbsp of water and a sprinkling of salt, cover with cling film and microwave for about five minutes until cooked.
  7. When ready to serve, mix the herbs into the cauliflower ‘couscous’ and ladle the tagine on top. Top with the pumpkin seeds and flaked almonds.
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