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Tuesday, 6 December 2016

Squash Tagine and Cauli ‘Couscous’ : Gluten Free


Ooh, thanks Natasha, this looks delicious! Now, if you fancy a gluten-free and veggie-filled dish for a mid-week change then why not consider this Moroccan-style tagine. It's from a recipe suggestion by Natasha Corrett,

Ingredients
Serves 2/3

For the tagine:
200g butternut squash, peeled and chopped into 1cm cubes
1 tbsp sunflower oil
2 garlic cloves, crushed
1 red onion, chopped
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cumin
460g vine tomatoes, chopped
100g green beans, trimmed
50g black olives
Bunch fresh coriander, roughly chopped

For the cauli couscous:
360g cauliflower, thick core removed
1 tbsp sunflower oil
1 garlic clove, finely chopped
1 tsp cumin seeds
Bunch fresh coriander, roughly chopped
Bunch fresh mint, roughly chopped


Method:
1. Heat the oven to 200°C/180°C fan/gas 6. Put the squash in a roasting tin and roast for 20-25 minutes.
2. When the squash has been in the oven for 15 minutes, start the tagine. Heat the oil in a saucepan (that has a lid) over a medium heat, then fry the crushed garlic and onion for 2 minutes. Stir in the ground spices with 60ml cold water, then cook for 2 minutes more.
3. Add the chopped tomatoes and stir to coat in the spices. Add 125ml water and bring to a simmer, then bubble gently for 4 minutes or until the liquid has reduced a little.
4. Add another 125ml water to the pan along with the roasted squash. Cover with the lid and cook for 2 minutes. Add the green beans and the olives and season to taste with salt. Stir, then put the lid back on and cook for another 2 minutes. Take off the heat, uncover and stir in the chopped coriander.
5. Meanwhile, to make the cauli couscous, chop or break the cauliflower into large pieces, put in a food processor and whizz until it resembles couscous.
6. Heat the oil in a large frying pan over a medium heat. Fry the garlic and cumin seeds for 1 minute. Add the cauli couscous to the pan, then stir in the fresh coriander and mint and season with salt and pepper. Leave to cook for 2 minutes, then take off the heat. Serve with the squash tagine.

Recipe from 'Honestly Healthy in a Hurry' by Natasha Corrett

Nutritional details:
based on serving three
Fat 12.8g  Protein 7.6g  Carbohydrates 20.9g

A variety of recipe ideas is within this blog, but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

12 comments:

Tara Crowley said...

oh my, this looks fantastic. i'll give it a try.

Christine said...

Looks so good and healthy!

Jo said...

What a colourful dish, it looks wonderful.

Plowing Through Life (Martha) said...

Yummy! This looks very tasty.

Jan/JFM said...

Jan...this looks delicious and also festive for a holiday meal ❄🎄❄

Happyone said...

Yummy, that sure looks good.

Sandra Cox said...

Oh my gosh, Jan. This sounds wonderful.
Now I'm hungry again:)

Tom said...

I need to try this!

Conniecrafter said...

I am wondering if I would like this better, I tried making couscous when we first started trying to eat healthier and I really didn't care to much for it. TFS :)

The Happy Whisk said...

Veggies, veggies, veggies. Happy, Happy Me.

Lisa said...

This looks so healthy, I bet it's packed full of flavour roo.
Lisa x

Magic Love Crow said...

Looks very delicious!! Thank you!