Cauliflower, butternut squash and parsnip tagine

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Adjust Servings:
1 tbsp olive oil, plus extra for the kale
1 large parsnip, cut into 2cm chunks
1/2 butternut squash, skin on, seeds removed and cut into 2cm chunks
1/2 cauliflower, broken into small florets
1 red onion, finely sliced
1 garlic clove, crushed
2cm piece fresh root ginger, grated
1 yellow pepper, deseeded and finely sliced
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp harissa powder
1 tsp honey
300g passata
6 cherry tomatoes, halved
1 x 210g can chickpeas, drained
25g dried cranberries
25g toasted flaked almonds
50g kale
120g wholewheat couscous
160ml stock, made with 1/2 vegetable or Kallo yeast-free stock cube
Small handful of fresh coriander, roughly chopped
Small handful of fresh mint, roughly chopped
2 spring onions, trimmed and finely diced
1/2 tbsp extra-virgin olive oil
1/2 lemon, zested and juiced

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Cauliflower, butternut squash and parsnip tagine

Cooked low and slow in a clay pot or Instant Pot, this hearty Moroccan stew is bursting with aroma and is high in fibre and vitamin C. The ground spices and harissa powder add an amazing depth of flavour and are full of anti-inflammatory properties.

  • Spicy
  • 50 Mins
  • Serves 2
  • Medium




  1. Bring a pan of salted water to the boil and add the parsnips. Cook for 5 minutes, then drain in a colander a large and let them steam-dry for a few minutes.

  2. Tip the butternut squash, cauliflower and parsnips into a large roasting tray and coat in half the olive oil. Season generously and bake in a preheated oven at 200C for 30-35 minutes, turning once, until soft and caramelised.

  3. Meanwhile, add the remaining olive oil to a clay pot or saucepan and sauté the onions for 10-15 minutes until soft and starting to colour.

  4. Toss in the garlic, ginger, yellow pepper and spices and cook for 1 minute more. Stir in the honey, passata and cherry tomatoes and bring to the boil. Cover and simmer gently for 30 minutes.

  5. To make the crispy kale, lightly oil your hands and scrunch up the kale in a baking tray. Season generously and bake in the oven for 6-8 minutes until crisp. Remove and set aside.

  6. In a small bowl, add the couscous and pour over the hot vegetable stock. Cover with clingfilm and leave for 5-10 minutes.

  7. Once the stock has been absorbed, fluff up the grains with a fork and stir through the herbs, spring onions, extra-virgin olive oil, the lemon juice and zest, and the crispy kale.

  8. Add the chickpeas, cranberries and roasted vegetables to the tagine mixture and cook for a further 5 minutes. Scatter over the toasted almonds and serve on top of the couscous.

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