Moroccan root tagine with couscous recipe

(602 ratings)

Moroccan root tagine with couscous
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time1 hours 5 mins
Total Time1 hours 15 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories300 Kcal15%
Sugar21 g23%
Fat4.8 g7%
Saturated Fat0.6 g3%
Salt0.51 gRow 4 - Cell 2
Protein16.8 g34%
Carbohydrates48 g18%
Salt0.51 gRow 7 - Cell 2

This meat-free Moroccan root tagine with couscous is a simple dish that is bursting with flavour thanks to the cumin and coriander.

Packed with vegetables including leeks, courgette, and carrots, this delicious tagine counts towards one of your five-a-day. Scattered with chickpeas and served with wholewheat couscous, this tagine is extra filling. Leave plenty of time to cook this dish, as the longer, it cooks, the more flavour it will have.


  • 1tsp cumin seeds, crushed
  • 1tsp coriander seeds, crushed
  • 400g can chopped tomatoes
  • 2 leeks, sliced
  • 2 courgettes, sliced
  • 2 carrots, peeled, chopped
  • ½ x 400g can chickpeas, drained
  • 1 level tsp turmeric
  • Salt and ground black pepper
  • 50g wholewheat couscous
  • Coriander, for garnish




  1. Set the oven to 180°C/350°F/Gas Mark 4. Heat a solid-based pan and add the cumin and coriander seeds and cook for about 20-30 secs, stirring, until you can smell the seeds. Pour in the canned tomatoes and 300ml water and bring to the boil. Add the leeks, courgettes, carrots and chickpeas to the pan. Stir in the turmeric and seasoning.
  2. Transfer the mixture to a tagine (or 2 individual tagines) or a covered casserole dish, and cook in the oven for about 1 hour, or until the vegetables are soft.
  3. Tip the couscous into a bowl and pour over 75ml boiling water and stir well. Leave the couscous for about 5 mins, until it’s softened, stirring it occasionally. Garnish the tagine with coriander and serve with the couscous.

Top tips for making Moroccan root tagine with couscous

If you want to add in any meat, brown first before cooking. You could also use up leftover beef or leftover pork in this dish too. Just add it last if it’s ready-cooked, but make sure it's piping hot before serving.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies