METHOD
Fry the shallots in the oil for 5 minutes until they are softened and browned.
Add the squash and spices, and stir for 1 min.
Pour in the stock, chopped tomatoes, season well, then add the prunes and honey.
Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just tender.
Stir in the coriander and ¾ of the mint.
Pour 200ml boiling water over the bulgur in a bowl, then stir in the harissa with ½ tsp salt.
Tip in the chickpeas, then cover and leave for 5 minutes. Heat further if necessary.
Fluff up with a fork, drain any excess liquid and serve with the tagine and the extra mint.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 507g serving
% RNI
Energy kJ
283
3%
1434
17%
Energy kcal
67
3%
341
17%
FatFat
1.7g
2%
8.8g
12%
Low
SaturatesSaturates
0.2g
1%
1.1g
5%
Low
Total sugarsTotal sugars
2.9g
3%
14.6g
16%
Low
SaltSalt
0.06g
1%
0.32g
5%
Low
Carbohydrates
10.2g
-
51.7g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
