Halloumi and vegetable tagine Recipe

This vegetarain recipe is a lovely take on a Moroccan favourite, and you won't miss the meat! It is a versatile dish that can be sered as the main event, or as one of many. A surefire crowd pleaser!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(1 vote) 5/5

Les ingrédients

Pour people
  • For the garnish(es)
  • Halloumi cheese : 500 g
  • Olive oil : 50 ml
  • Ras el hanout : 2 Tsp
  • For the vegetables
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Cooked red beetroot : 250 g
  • Tomato puree : 25 g
  • Tinned chopped tomatoes : 200 g
  • Parsnip(s) : 3 whole
  • Freshly ground black pepper : 5 Turn
  • Turnip(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • Ras el hanout : 2 Tsp
  • Star anise : 2 whole
  • Cinnamon stick(s) : 1 whole
  • Chick pea(s) : 400 g
  • For the garnish(es)
  • Fresh coriander : 0.5 bunch
  • Vegetable bouillon cube(s) : 1 whole
  • Couscous : 300 g
  • Water : 350 ml
  • Olive oil : 30 ml
  • Fresh mint : 0.25 bunch



    Cut the cheese into slices and sprinkle with ras el hanout and olive oil. Set aside until needed.

    Heat a griddle pan or frying pan until hot and then cook the cheese until golden brown on both sides.


    Peel and dice the onion, beetroots, parsnips, and turnips.

    Peel and finely chop the garlic cloves.

    Remove the tail from the chilli, cut in half. Scrape out the membrane and seeds, if you want to tone down the heat. Finely chop.

    Pick the leaves from the coriander stalks, and keep in cold water until needed. Finely chop the stalks.

    Heat a large saucepan and add a tablespoon of olive oil. Add the onion and sweat until soft. Add the garlic and chilli, leave to cook for a minute or two before adding the ras el hanout, coriander stalks, tomato puree,star anise and the cinnamon stick. Cook for 1 minute or two: the oil should be tinted red from the tomato puree to ensure that the tinny flavour is cooked out.

    Add the parsnips and turnips. Saute for 5 minutes and then season with salt and pepper. Cover with stock, bring up to the boil, then cover with a lid, lower the heat and leave to simmer for 15 minutes. Add the chick peas, and cook for a further 7-8 minutes or unti lall the vegetables are tender.

    Adjust the seasoning, and serve garnished with the coriander leaves.


    Toss together the cous cous and some olive oil in a heat-proof mixing bowl.

    Bring the water to the boil and pour onto the cous cous. Cover the bowl with cling film and leave for 10 minutes.

    Pick the mint leaves from the stalks, and fineoy chop.

    When ready to serve, break up the couscous with a fork, season with salt and pepper. Drizzle with more olive oil, if desired, and mix in the chopped mint.

  • 4. TO SERVE

    Spoon cous cous into wide bowls or large plates. Spoon the tagine over the top and finish with the grilled halloumi.

Chef's tip

«This dish can also be served as the vegetable component of a non-vegetarian meal:serve it with fish or seafood, or grilled lamb or chicken. »

Your comments