Falafel and Butternut Squash Tagine
with couscous and sprinkled almondsCalories
:
674 kcalProtein
:
20g proteinTotal
:
20 minutesDifficulty
:
EasyEat Me First
Quick
Spicy
Allergens:
- Wheat
- Cereals containing gluten
- Nuts
- Almonds
- Barley
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
300 grams
Diced Butternut Squash
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Ginger
1 unit(s)
Garlic
1 sachet(s)
Harissa Paste
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Cranberry Chutney
160 grams
Falafel
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2819 kJ
Energy (kcal)674 kcal
Fat19 g
of which saturates2.5 g
Carbohydrate97.9 g
of which sugars35.4 g
Dietary Fiber14.6 g
Protein20 g
Salt3.8 g
Potassium219.6 mg
Calcium46.3 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
- Add the falafel for the final 8-10 mins of cooking time.
TIP: Use two baking trays if necessary.
2
- Add the couscous and half the stock to a bowl.
- Pour in 200ml boiling water (500ml for 4p) and mix well to combine.
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Meanwhile, place a large pan over medium heat (without oil).
- Once hot, dry-fry the almonds until lightly toasted, stirring regularly, 3-4 mins. Remove from the pan and set aside.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the onion. Season with salt and pepper.
- Fry until golden brown, 5-6 mins.
- Add the ginger and garlic and fry until fragrant, 30 secs.
5
- Pour in the passata, remaining stock, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Cover and simmer for 4-5 mins.
- Stir through a knob of butter, the harissa paste and roasted butternut squash.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
6
- Fluff up the couscous with a fork and divide between bowls.
- Top with the falafel and butternut squash tagine.
- Finish with a sprinkling of toasted almonds and a drizzle of cranberry chutney.
