Roasted Butternut Tagine
with Bulghur and Dukkah
- Milk
- May contain traces of allergens
- Celery
Ingredients
100 grams
Bulgur Wheat
1 unit(s)
Butternut Squash
1 pot(s)
Chermoula Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Chickpeas
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Courgette
(May contain traces of: Celery)
1 pot(s)
Dukkah Mix
1 sachet(s)
Vegetable Stock Powder
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
40 grams
Raisins
Not included in your delivery
milliliter(s)
Water
200 milliliter(s)
Water for the Bulgur
Instructions
Pre-heat your oven to 220 degrees. Remove the top from the butternut squash, halve lengthwas, remove the seeds, then slice into 1cm wide slices. Chop into 1cm chunks. Pop the squash onto a baking tray and drizzle over some oil, a pinch of salt and pepper. Roast in your oven until crispy on the outside and soft in the middle, 25-30 mins.
Pour the water (see ingredient list for amount) into a saucepan on medium high heat and add half the stock pot. Stir together to dissolve the stock pot. Once boiling, add the bulghur wheat and bring back to the boil. Cover with a lid, remove from the heat and leave to the side until everything else is cooked.
Meanwhile, remove the ends from the courgette, quarter lengthways and then chop into 1cm chunks. Finely chop the parsley. Drain and rinse the chickpeas in a colander.
Heat a frying pan on medium high heat (no oil!). Add the courgette with a pinch of salt and pepper. Dry fry until slightly browned, 4-5 mins. Turn the heat to medium, add a splash of oil and the chermoula spice mix, stir together and cook for 1 minute more. Pour in the finely chopped tomatoes with onion and garlic and the water (see ingredient list for amount), and stir in the remaining stock pot.
Add in the chickpeas and raisins, and bring the mixture to the boil, then reduce the heat and simmer until thick and tomatoey, about 10 mins. Tip: Add a splash of water if it's looking a bit dry. Once the squash is cooked, stir it into the sauce as well. Once cooked, taste and add salt and pepper if you feel it needs it.
Once everything is ready, fluff up the bulghur, taste and add salt and pepper if you feel it needs it. Stir in half the parsley. Serve the bulghur with the tagine on top and a spoonful of yoghurt. Sprinkle over the remaining parsley and the dukkah and enjoy!
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