‘I’ve got a sexy Moroccan, and now you can too’
Preparation time: 20 minutes
Cooking time: 90 minutes
- 1 packet of chopped frozen butternut squash*
- 1 large sweet potato
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
- 1 cube of vegetable stock
- 4 cloves of garlic
- 1 large white onion
- Olive oil
- ½ a bunch of fresh coriander
- ¼ of a cup of sultanas
- ¼ of a cup of chopped dried apricots
- ¼ of a cup of black olives
- 2 teaspoons of cumin
- 1 tablespoon of chilli flakes
- 1 tablespoon of cinnamon
- Salt and pepper
- 2 ½ cups of couscous
- 3 tablespoons of pumpkin seeds (to serve)
- 2 tablespoons of chopped apricots (to serve)
- Firstly, chop the sweet potato, onion, coriander, and garlic.
- Next, in a large pan with a lid, heat some olive oil and begin to cook the onion until translucent, then add the garlic and cook for another minute.
- Now, add the frozen butternut squash and sweet potato, as well as the cumin, chilli flakes, cinnamon, salt, and pepper and stir well.
- Whilst stirring, add the vegetable stock, chopped tomatoes, and chickpeas.
- Bring the mixture to a boil.
- When the mixture reaches a boil, reduce to a simmer and allow to cook for 20 minutes, checking occasionally.
- When this time has elapsed, add the chopped apricots, sultanas, and black olives and mix again; allow to cook for another 20 minutes.
- Whilst the dish is cooking, prepare the couscous as per the packet’s instructions and chop the coriander finely.
- After the 20 minutes, turn off the heat and add the coriander, and stir thoroughly, before serving on couscous and sprinkling with pumpkin seeds.
- *If you’re struggling to find frozen butter squash, it’s sold at Sainsbury’s.
- Plain vegan yoghurt or coconut cream can be used to top the tagine for a sexy, creamy addition.
- A great way to enhance this dish even further is to oven roast your pumpkin seeds before topping your dish. Simple rub the seeds with salt, pepper, and a little oil and add to the oven at gas mark 5 for about 5 – 10 minutes whilst the tagine is cooking.