Pic of Summer vegetable and harissa tagine

Summer vegetable and harissa tagine

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Vegetarian mains

Summer vegetable and harissa tagine

Main Serves 2 50 min
Full-flavoured, cheap and healthy, this North African-style recipe makes a great complete vegetarian meal. For a gluten-free version, substitute couscous for quinoa or brown rice. If you like things spicy, stir in a little extra harissa at the end, but proceed with caution as it's got quite a kick.


  • 100g wholemeal couscous
  • olive oil
  • 1 red pepper
  • 1 green pepper
  • 300g potatoes, scrubbed clean, skins on, cut into bite sized pieces
  • ¼ preserved lemon
  • 125g cherry tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tsp harissa (spicy North African chilli paste)
  • 10 pitted black olives
  • 1 pack halloumi, cut into 2-3cm cubes
  • handful fresh coriander, chopped
  • salt and pepper
Image of Summer vegetable and harissa tagine


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Put the couscous in a heatproof bowl and pour over just enough boiling water to cover. Add a glug of olive oil and leave to stand.
  • Step 2

    Put the whole peppers on your grill tray (no oil needed) and grill on a medium high heat until they char, turning regularly so they cook evenly.
  • Step 3

    After about 15 minutes the skins will have burnt. Remove them from the grill and put in a plastic bag. Leave them to steam for 5 minutes, then peel off the skins under cold running water.
  • Step 4

    Put them on your chopping board, remove the stalks and seeds and cut the flesh into thick strips. Keep to one side.
  • Step 5

    Parboil the potatoes in a pan of salted boiling water for 10 minutes, then drain.
  • Step 6

    Scoop the flesh out of the preserved lemon piece and discard (you don't need this bit) and finely chop the rind.
  • Step 7

    Gently warm 2 tablespoons olive oil, the garlic, harissa and preserved lemon in a heavy-based pan for 1 minute. Add the potatoes, peppers, tomatoes and olives.
  • Step 8

    Season with salt and pepper. Add 100ml water, cover and cook on a medium heat for 10 minutes.
  • Step 9

    Add the halloumi and cook for 5 minutes.
  • Step 10

    Fluff up the couscous with a fork. Stir in the coriander leaves, check the seasoning and serve your tagine with the couscous.

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