Vegetable moroccan tagine

2 tablespoons olive oil
1 large butternut squash (about 1.25kg/2lb 2oz), peeled,
deseeded and cut into bit-sized chunks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
450ml/16fl oz strong-flavoured veg stock
12 small pitted prunes
2 teaspoons clear honey
2 red peppers, deseeded and cut into chunks
3 tablespoons chopped coriander
2 tablespoons chopped mint, plus extra for sprinkling
1 tablespoon harissa (Moroccan chilli paste)
400g can chickpeas, rinsed and drained

To peel the shallots tip them into a bowl and pour over
boiling water. Leave for 10 minutes then drain – the skins
will peel away easily, without stinging your eyes.
Fry the shallots in the oil for 5 minutes until they are
softening and browned.
Add the squash and spices, and stir for 1 minute.
Pour in the stock, season well, then add the prunes and
honey. Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just
tender. Stir in the coriander and mint.
Pour 400ml boiling water over the couscous in a bowl, then
stir in the harissa with ½ teaspoon of salt. Tip in the
chickpeas, then cover and leave for 5 minutes.
Fluff up with a fork and serve with the tagine, flaked
almonds and extra mint.

Number of Servings: 4

Recipe submitted by SparkPeople user CALYPTE.