‘I’ve got a sexy Moroccan, and now you can too’


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Serves: 4

Preparation time: 20 minutes

Cooking time: 90 minutes


  • 1 packet of chopped frozen butternut squash*
  • 1 large sweet potato
  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 1 cube of vegetable stock
  • 4 cloves of garlic
  • 1 large white onion
  • Olive oil
  • ½ a bunch of fresh coriander
  • ¼ of a cup of sultanas
  • ¼ of a cup of chopped dried apricots
  • ¼ of a cup of black olives
  • 2 teaspoons of cumin
  • 1 tablespoon of chilli flakes
  • 1 tablespoon of cinnamon
  • Salt and pepper
  •  2 ½ cups of couscous
  • 3 tablespoons of pumpkin seeds (to serve)
  • 2 tablespoons of chopped apricots (to serve)

Nutritional value per serving:

  • Calories, kcal 470.2
  • Fat, g 8.5
  • Saturates, g 1.4
  • Carbs, g 90
  • Sugars, g 20.3
  • Fibre, g 11.8
  • Protein, g 14.3
  • Sodium, g 0.475


  1. Firstly, chop the sweet potato, onion, coriander, and garlic.
  2. Next, in a large pan with a lid, heat some olive oil and begin to cook the onion until translucent, then add the garlic and cook for another minute.
  3. Now, add the frozen butternut squash and sweet potato, as well as the cumin, chilli flakes, cinnamon, salt, and pepper and stir well.
  4. Whilst stirring, add the vegetable stock, chopped tomatoes, and chickpeas.
  5. Bring the mixture to a boil.
  6. When the mixture reaches a boil, reduce to a simmer and allow to cook for 20 minutes, checking occasionally.
  7. When this time has elapsed, add the chopped apricots, sultanas, and black olives and mix again; allow to cook for another 20 minutes.
  8. Whilst the dish is cooking, prepare the couscous as per the packet’s instructions and chop the coriander finely.
  9. After the 20 minutes, turn off the heat and add the coriander, and stir thoroughly, before serving on couscous and sprinkling with pumpkin seeds.

Awesome Moroccan inspired tagine


  • *If you’re struggling to find frozen butter squash, it’s sold at Sainsbury’s.
  • Plain vegan yoghurt or coconut cream can be used to top the tagine for a sexy, creamy addition.
  • A great way to enhance this dish even further is to oven roast your pumpkin seeds before topping your dish. Simple rub the seeds with salt, pepper, and a little oil and add to the oven at gas mark 5 for about 5 – 10 minutes whilst the tagine is cooking.

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