Squash and sweet potato tagine

Name: Squash and sweet potato tagine
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, chopped; 2 tsp ground cumin; 2 tsp ground coriander; 2 tbsp rose harissa; a small bunch coriander, stalks finely chopped, leaves roughly chopped; 500g butternut squash, peeled and diced; 300g sweet potato, peeled and diced; 2 x 400g tins cherry tomatoes; 2 preserved lemons, flesh and pips discarded, skin finely chopped; 75g sultanas; 240g couscous; 200g green beans, cut into bite-sized pieces

Preparation and cooking time
- Total time1 hr and 10 mins
Easy
Serves 4

Ingredients

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