Planthood Recipes

Interactive cooking timelines

← Back to all recipes
Dish photo for Butternut Squash, Apricot & Chickpea Tagine With Toasted Almonds, Lemon Yoghurt, Fresh Parsley & Wholewheat Cous Cous
View original recipe →

Butternut Squash, Apricot & Chickpea Tagine With Toasted Almonds, Lemon Yoghurt, Fresh Parsley & Wholewheat Cous Cous

Total time34 min
Active time10 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and boil kettle5m
  2. 2Prep and roast butternut squash24m
  3. 3Plate and garnish the tagine5m
34m total • 3/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
34 min

⚡Critical stepPreheat oven and boil kettle

Prep • 5 min • Start 0m

Prep

⚡Critical stepPrep and roast butternut squash

Cooking • 24 min • Start 5m

Cooking

Steam the wholemeal couscous

Prep • 10 min • Start 5m • 9m slack

Prep

Toast almonds and simmer tagine

Cooking • 13 min • Start 5m • 11m slack

Cooking

Prepare herb yoghurt and couscous

Prep • 5 min • Start 15m • 9m slack

Prep

⚡Critical stepPlate and garnish the tagine

Finishing • 5 min • Start 29m

Finishing

Nutrition Information

Calories726 kcal
Protein28.1g
Fat12.5g
Carbs129.1g
Fibre28.6g
Salt0.8g

Step-by-Step Instructions

  1. Preheat oven and boil kettle

    5 min

    Preheat your oven to 220°C / 200°C fan, boil your kettle, and take out a baking tray and a large saucepan.

    Equipment: oven, kettle, baking tray, large saucepan
    Temperature: 220°C

  2. Prep and roast butternut squash

    24 min

    Peel the butternut squash , trim the ends, and cut it in half to remove the seeds. Dice into 2 cm cubes and place them on your baking tray. Add a generous drizzle of olive oil, season with salt and pepper, and toss well to coat evenly. Roast in the oven for 18–20 minutes, until golden and crispy at the edges.

    Equipment: peeler, knife, chopping board, baking tray, oven

  3. Steam the wholemeal couscous

    10 min

    Pour the wholemeal couscous into a heatproof dish and add 100 ml of boiling water from the kettle. For a 4-person portion, use double the water. Stir, then cover with a plate and leave to steam while you prepare the tagine.

    Equipment: heatproof dish, plate

  4. Toast almonds and simmer tagine

    13 min

    Place your large saucepan over medium-high heat. Toast the flaked almonds by dry frying (without oil) for 60 seconds or until golden. Remove and set aside. Then add the tagine sauce and the tin of chickpeas (including the liquid) to the same saucepan. Bring to the boil, then reduce the heat to low and leave to simmer gently.

    Equipment: large saucepan, stove

  5. Prepare herb yoghurt and couscous

    5 min

    Finely chop half of the parsley leaves and stir them into the pres erved lemon yo ghurt . Pick the remaining parsley leaves from the stems to use as a garnish. Fluff up the steamed wholemeal couscous and season with a drizzle of olive oil and a pinch of salt.

    Equipment: knife, chopping board

  6. Plate and garnish the tagine

    5 min

    To serve, divide the wholemeal couscous between serving bowls and ladle the tagine sauce into the centre. Top with the roasted butternut squash cubes and drizzle over the herby preserved lemon yoghurt . Finish with a garnish of flaked almonds and parsley leaves. Enjoy!

    Equipment: serving bowls, ladle