Name: Vegetable tagine with almond & chickpea couscous
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400g pack shallot peeled and cut in half; 2 tbsp olive oil; 1 large butternut squash about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks; 1 tsp ground cinnamon; ½ tsp ground ginger; 450ml strong-flavoured vegetable stock; 12 small pitted prunes; 2 tsp clear honey; 2 red peppers deseeded and cut into chunks; 3 tbsp chopped coriander; 2 tbsp chopped mint plus extra for spinkling; 250g couscous; 1 tbsp harissa (Moroccan chilli paste); 400g can chickpea rinsed and drained; handful toasted flaked almonds

Vegetable tagine with almond & chickpea couscous

400g pack shallot
peeled and cut in half
2 tbsp olive oil
1 large butternut squash
about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
1 tsp ground cinnamon
½ tsp ground ginger
450ml strong-flavoured vegetable stock
12 small pitted prunes
2 tsp clear honey
2 red peppers
deseeded and cut into chunks
3 tbsp chopped coriander
2 tbsp chopped mint
plus extra for spinkling

For the couscous

250g couscous
1 tbsp harissa
(Moroccan chilli paste)
400g can chickpea
rinsed and drained
handful toasted flaked almonds

Method

step 1
Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
step 2
Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
step 3
Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.