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Roast Root Vegetable Tagine with Couscous

Nutritional info per serving

  • Calories: 270
  • Fat: 6.3g
  • Saturated fat: 0.8g
  • Salt: 0.75g

Roast root vegetable tagine with couscous

This warming roast vegetable tagine and spicy harissa couscous makes a great casual supper with friends


  • 2 onions, cut into wedges
  • 3 carrots, peeled and cut into chunks
  • 2 large parsnips, peeled and cut into chunks
  • 1 small swede, peeled and cut into chunks
  • 4 unpeeled garlic cloves, bashed
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 300g couscous
  • 2 tbsp harissa paste
  • 3 tbsp fresh coriander, chopped
  • 500ml vegetable stock

Ready in: 1 hour 10 minutes

Serves: 6


  1. Cut the onions. Peel and cut the carrots, parsnips and swede into chunks. Bash the unpeeled garlic cloves. Drain and rinse the can of chickpeas. Chop the fresh coriander.
  2. Heat oven to 220°c/425°F/gas 7 (200°c for fan ovens).
  3. Put all the vegetables in a large roasting tin, drizzle with oil, season and mix. Roast for 25-30 minutes, turning halfway.
  4. Lower the temperature to 190°c/ 375°F/gas 5 (170°c for fan ovens).
  5. Pop the garlic cloves out of their skins and return them to the tin. Stir in the spices, then pour over the tomatoes, a can of water and the chickpeas. Mix well and return to the oven for 25 minutes.
  6. Put the couscous in a bowl and pour over the stock. Stir through the harissa paste, if using, cover and stand for 5 minutes.
  7. Stir the coriander through the roasted vegetables and serve with the couscous.