Katherine’s Vegan Moroccan Tagine


One of the joys of being at university is having to cook for yourself, unless of course you’re in catered halls. I find that being vegan often means I spend a lot of time cooking, though that doesn’t have to be the case! This delicious recipe will leave a couple of portions for another day when you don’t have so much time to spare cooking!


  • 1 can chopped tomatoes
  • 2 cans chickpeas (drained)
  • 2 cloves garlic
  • 1 courgette
  • 2 medium carrots
  • 1 large onion
  • 1 teaspoon harissa paste
  • 1 tablespoon vegetable oil
  • However much couscous you want to serve it with!


  • Chop the vegetables and garlic as you like and fry them in a pan along with the oil until they start to soften.
  • Add the can of chopped tomatoes, the chickpeas and the harissa paste. Leave this to simmer for about 10 minutes, you should notice the liquid from the chopped tomatoes begins to boil away.
  • Whilst the tagine is cooking, boil the kettle and put a little less couscous than you want for one portion in a bowl (when cooked the couscous increases in size massively!) Normally I add some vegan spread here as well as salt, then add just enough water to cover the couscous. Cover the bowl with a plate or tea towel to keep the steam in as the couscous cooks. Leave this for about 10 minutes.
  • When the tagine is cooked, fluff the couscous with a fork and place it on a plate and add however much tagine you want. Remember whatever is left can be put in Tupperware and then in the fridge or freezer for another day and you will only have to make the couscous!


You can add whatever other ingredients to this recipe that you may like, such as fruit, lentils, other vegetables or even meat!


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