Butternut Squash Tagine with Couscous

Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side.

Butternut Squash Tagine with Couscous

  • Servings: 4 servings

The combination of sweet roasted butternut squash and tart preserved lemons gives this tagine its signature flavor profile. The spices add warmth and complexity while the couscous provides a perfect neutral accompaniment. The end result is a comforting vegetarian stew that comes together easily.

Ingredients


For the butternut squash 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
  • 200g tinned chopped tomatoes
  • 200ml vegetable stock
  • 3 preserved lemons, rind only, roughly chopped
  • 1 tbsp clear honey
  • to taste salt and freshly ground black pepper


For the herby couscous

  • 400g couscous
  • 600ml hot vegetable stock
  • 2 lemons, zest only
  • 100g toasted flaked almonds
  • 1 tbsp each chopped fresh parsley, chives and coriander
  • 1 tbsp olive oil


To serve

  • small handful coriander, to garnish

Directions

  • For the butternut squash tagine, heat one tablespoon of the 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 chopped 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, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes.
  • Fluff up 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 a little chopped coriander to garnish.