Warming Squash Tagine


For the Tagine:

2 tbsp olive oil

1 onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

½ tsp cayenne pepper

1 tsp ground ginger

1 tsp ground coriander

2 tsp ground cumin

1 cinnamon stick

1 tsp ground turmeric

1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes

1 8 oz can diced tomatoes

1 8 oz vegetable stock

3 preserved lemons, rind only, roughly chopped

1 tbsp clear honey

salt and freshly ground black pepper


For the couscous:

1 ¾ C couscous

2 ½ C hot vegetable stock

2 lemons, zest only

½ C toasted flaked almonds

1 tbsp each chopped fresh parsley, chives and cilantro

1 tbsp olive oil

Handful of chopped cilantro


Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened.


Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the diced tomatoes, stock, preserved lemons and honey, then season to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Meanwhile, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and finish with chopped cilantro to garnish.

Thanks to BBC Food for this recipe!

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