Vegetable tagine with almond & chickpea couscous

• pack shallot↗400g g

  peeled and cut in half

• olive oil↗2 tbsp
• large butternut squash↗1

  about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks

• ground cinnamon↗1 tsp
• ground ginger↗½ tsp
• strong-flavoured vegetable stock↗450ml ml
• small pitted prunes↗12
• clear honey↗2 tsp
• red peppers↗2

  deseeded and cut into chunks

• chopped coriander3 tbsp

  3 tbsp

• chopped mint2 tbsp

  2 tbsp, plus extra for spinkling

• couscous↗250g g
• harissa↗1 tbsp

  (Moroccan chilli paste)

• can chickpea↗400g g

  rinsed and drained

• toasted flaked almonds↗handful

  handful

Step-by-step instructions

1. 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.

2. 2

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

3. 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.