Sweet and easy Moroccan tagine
We're getting all excited about London Fashion Week and to celebrate Dean Edwards makes this ultra stylish Moroccan tagine with butternut squash, spices and apricots.
Ingredients
1 large butternut squash, peeled and diced1 large onion finely chopped4 cloves garlic, crushed1 tbsp fresh ginger, finely chopped1 tbsp apricot jam or 60g dried apricots, chopped1 tsp smoked paprika1 tsp ground cinnamon1 tsp ground coriander1 500g carton tomato passata1 400g tin chickpeas, drained300ml vegetable stock
Herby cous cous:
250g cous cous500ml vegetable stock3 tbsp flat leaf parsley choppedJuice 1 lemon20ml extra virgin olive oil
Method
Place the squash in a bowl, drizzle with some oil then season with salt and pepper. scatter onto a baking tray then roast in a preheated oven set at 180C / gas mark 4 for 30 minutes.
Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened, add the spices and cook for a further 1-2 minutes. Pour in the pasatta, stock and apricots, add in the squash and chickpeas, stir to combine then simmer for 30 minutes. Check for seasoning.
Place the cous cous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 mins. Fork through to separate the grains then add the chopped herbs, lemon juice, olive oil and salt and pepper and mix.
Before serving sprinkle over some flatleaf parsley and serve with the herby cous cous.