Tagine with squash and olives
Squash, chickpeas and olives in a tomato sauce warmed with ras el hanout. The olives add salt and a slight bitterness against the sweet squash. Served over couscous.
Method
- Peel and deseed the squash and cut it into 2 cm cubes. Chop the onion finely, and drain and rinse the chickpeas.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes until soft, then stir in the ras el hanout for 1 minute.
- Add the squash, chickpeas, chopped tomatoes, olives and 200 ml of water. Simmer with the lid half on for 25 to 30 minutes, until the squash is tender when pierced with a knife and the sauce has thickened.
- With about 10 minutes left, tip the couscous into a heatproof bowl, add a pinch of salt and pour in 200 ml of boiling water from the kettle. Cover with a plate and leave for 5 minutes, then fluff with a fork.
- Taste the tagine and season with black pepper. The olives may make it salty enough already.
- Serve the tagine over the couscous with the roughly chopped coriander on top.
Tip Buy pitted olives. They save you fishing stones out of the pot, or out of your dinner.
Per portion
| Energy | 718 kcal |
| Protein | 26 g |
| Carbohydrate | 112 g |
| of which sugars | 28 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 19 g |
| Salt | 1.37 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash600 g
- chickpeas1 tin
- onion1
- olives60 g
- chopped tomatoes1 tin
- couscous150 g
- ras el hanout2 tsp
- coriander½ bunch
- olive oil1 tbsp
