Moroccan Spiced Vegetable Tagine

55 mins

504 cals



  • 2 tbsp coconut oil, melted
  • 4 carrots, cut into chunks
  • 2 garlic cloves, minced
  • 4 small parsnips, or 3 large, cut into chunks
  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 1 cup cous cous
  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • one small handfuls soft dried apricots
  • 400g can chopped tomatoes
  • 440g can Chickpeas 
  • 1 tsp honey or maple syrup

Nutritional Info

Per serving

  • Calories 539
  • Protein 19g
  • Carbohydrates 88g
  • Of which Sugar 26g
  • Fibre 15g
  • Fat 8g
  • Of which saturates 4g
  • Salt 0.09g 



Serves 3


  • Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with 1 tbsp coconut oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 minutes until tender and beginning to brown.
  • Meanwhile, add cous cous to a pan of boiling water and cook for 10-15 minutes or until fluffy.
  • Fry the spices in 1 tbsp coconut oil– they should sizzle and start to smell aromatic. Tip in the tomatoes, chickpeas, apricots, honey and a can of water. Simmer for 5 minutes until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
  • Serve with couscous and enjoy!
  • Serves 3