Butternut Squash Tagine with Cous Cous (8 portions)

Method

1. 1

   Peel & dice the squash, onion & carrots

2. 2

   Peel & puree the garlic

3. 3

   Zest the lemon & then cut into 4 pieces

4. 4

   Sweat off the onion, carrot & squash in a little oil, add all the spices & cook out for a few minutes

5. 5

   Put in the lemon zest & quarters & add the tinned tomato & tomato puree

6. 6

   Bring to the boil & simmer for an hour. Season to taste

7. 7

   Mix together the cous cous, sultanas & chopped apricots, make up the vegetable bouillon & pour it on. Leave to soak in for 5 mins

8. 8

   Roughly chop the coriander & add most of it to the cous cous, season to taste

9. 9

   Remove the lemon quarters

10. 10

    Serve the tagine next to the cous cous garnished with the remaining chopped coriander.

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.