Vegetable tagine with almond & chickpea couscous

butternut squash chickpea chickpeas chilli clear honey cous cous couscous flaked almond flaked almonds folic acid harissa healthy iron make ahead one of 5-a-day; high in fibre onion red pepper red peppers shallot shallots tagine

N/A

Source

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

Method

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.

Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.

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.