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.
Per 507g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
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.