Butternut tagine and cauliflower 'couscous'

Delicious Butternut Tagine with Cauliflower 'Couscous'

Butternut tagine with cauliflower 'couscous' is a flavorful and healthy dish that combines the sweetness of butternut squash with the nutty taste of cauliflower. This vegetarian recipe is not only delicious but also packed with nutritional benefits.

Nutritional Benefits

  1. Butternut squash is a great source of fiber, which aids in digestion and promotes a healthy gut.
  2. It is also rich in vitamins A and C, which support a strong immune system and promote healthy skin.
  3. Cauliflower is low in calories and high in vitamins K and C, both of which are essential for bone health and collagen production.
  4. It is also a good source of antioxidants, which help protect against cell damage and reduce the risk of chronic diseases.
  5. Both butternut squash and cauliflower are low in carbohydrates, making this dish suitable for those following a low-carb or keto diet.


  1. 1 small butternut squash, peeled and cubed
  2. 1 head of cauliflower, grated into 'couscous'
  3. 1 onion, diced
  4. 2 cloves of garlic, minced
  5. 1 can of chickpeas, drained and rinsed
  6. 1 can of diced tomatoes
  7. 1 tablespoon of olive oil
  8. 1 teaspoon of ground cumin
  9. 1 teaspoon of ground turmeric
  10. 1 teaspoon of paprika
  11. Salt and pepper to taste

Processing Steps

  1. Prepare the butternut squash: Peel and cube the butternut squash into bite-sized pieces.
  2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
  3. Add the spices: Add the ground cumin, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.
  4. Cook the squash: Add the cubed butternut squash to the pot and stir to combine with the spices. Cook for 5 minutes, stirring occasionally.
  5. Add the tomatoes and chickpeas: Pour in the diced tomatoes and drained chickpeas. Stir well and bring the mixture to a simmer. Cover the pot and let it cook for 20 minutes, or until the squash is tender.
  6. Make the cauliflower 'couscous': While the tagine is simmering, grate the cauliflower using a food processor or a grater until it resembles the texture of couscous.
  7. Serve: Fluff the cauliflower 'couscous' with a fork and serve it alongside the butternut tagine. Enjoy!

Tips and Recommendations

- To save time, you can use pre-cut butternut squash or even frozen butternut squash cubes.
- Feel free to add other vegetables like bell peppers or zucchini to the tagine for added flavor and nutrition.
- Garnish the dish with fresh herbs like cilantro or parsley for a burst of freshness.
- Serve the tagine with a side of whole grain couscous or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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