Summer Vegetable Tagine with Moroccan Medley Couscous

Packed with summer vegetables, warm Moroccan spices and sweet apricots this is a comforting and satisfying tagine that’s great for any day of the week. Our Moroccan Medley Couscous is the perfect side dish.


Add the saffron to the hot stock and set aside to infuse.

Heat the oil in a deep heavy-based frying pan with a lid over a low–medium heat, add the onion and fry for 4–6 minutes until softened but not coloured. Add the garlic, ginger and cook for 1-2 minutes, then add the spices and cook for a further 1-2 minutes, stirring, until fragrant. Add the pepper, aubergine, courgette and squash and stir well to coat in the spices. Pour in the stock and season generously. Increase the heat to medium and bring to the boil, then cover the pan with the lid and simmer for 25 minutes or until the vegetables are tender. Add the tomatoes, chickpeas and apricots and cook for a further 10 minutes. Stir through half the coriander.

Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.

Remove the lid from the tagine and scatter over the spinach leaves, cover and leave to wilt for 1 minute before stirring through.

Serve the tagine in warmed bowls scattered with the remaining coriander and with the couscous and lemon wedges on the side.



  • a pinch of saffron (optional)
  • 500ml hot vegetable stock
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, sliced
  • 4cm piece of ginger, peeled and finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ras el hanout
  • a pinch of dried chilli flakes
  • 1 cinnamon stick, broken in half
  • 1 red pepper, de-seeded and cut into 1.5-cm pieces
  • 1 aubergine, cut into chunks
  • 1 courgette, cut into chunks
  • 500g butternut squash, peeled and cut into 2.5-cm chunks
  • 150g cherry tomatoes (optional)
  • 1 x 400g tin of chickpeas
  • 60g soft-dried apricots, cut in half
  • small bunch of fresh coriander, chopped
  • sea salt and freshly ground black pepper
  • 1-2 packets of Ainsley Moroccan Medley Couscous
  • lemon wedges, to serve