Squash and sweet potato tagine

Ingredients

• olive oil 1 tbsp
• onion 1, finely chopped
• garlic 2 cloves, chopped
• ground cumin 2 tsp
• ground coriander 2 tsp
• rose harissa 2 tbsp
• coriander a small bunch, stalks finely chopped, leaves roughly chopped
• butternut squash 500g, peeled and diced
• sweet potato 300g, peeled and diced
• cherry tomatoes 2 x 400g tins
• preserved lemons 2, flesh and pips discarded, skin finely chopped
• sultanas 75g
• couscous 240g
• green beans 200g, cut into bite-sized pieces

Method

• Step 1

  Heat the olive oil in a large casserole over a medium heat and cook the onion with a pinch of salt for 10 minutes or until soft. Add the garlic, ground spices, harissa and coriander stalks, and cook for 2 minutes. Tip in the squash, sweet potato, tomatoes, lemons and sultanas, along with 600ml of water. Bring to a boil, season and simmer gently for 1 hour until the squash and potato are cooked through and the tagine is saucy.

  Step 2

  Put the couscous into a large bowl with a pinch of salt and pour over enough justboiled water to cover by a few centimetres. Cover and leave for 10 minutes, then fluff up with a fork and cover again until needed.

  Step 3

  Stir the beans into the tagine and simmer for 2-3 minutes until just cooked, then season and serve with the couscous and a scattering of coriander.

Nutritional data

• kcals 647
• fat 8.7g
• saturates 1.3g
• carbs 113.2g
• sugars 36.8g
• fibre 15.2g
• protein 21.3g
• salt 0.5g