Ingredients:

  • 1 large Butternut Squash (approx. 700g / 1.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon Olive Oil (for roasting)
  • Salt and Black Pepper, to taste
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced or crushed
  • 1 tablespoon fresh Ginger, grated
  • 5 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Cayenne Pepper or Harissa Paste (adjust to preference)
  • 1 teaspoon Kosher or Sea Salt
  • 1 (14.5 oz / 410g) can Tinned Diced Tomatoes, undrained
  • 3 cups Low Sodium Vegetable Stock (700 ml)
  • 1 (15 oz / 425g) can Chickpeas, rinsed and well-drained
  • 1 teaspoon Honey or Maple Syrup (Vegan option)
  • 1 cup Medium-Grain Couscous (175g)
  • 1 cup Boiling Water or Stock (240 ml)
  • 1/2 Lemon, zest and juice separated
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 2 tablespoons Toasted Almonds or Pistachios, roughly chopped, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 15-20 minutes, or until the edges are lightly caramelised and the squash is fork-tender. Set aside.
  3. Heat the remaining 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
  4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
  5. Reduce the heat slightly. Add the entire Spice Blend (Cumin, Coriander, Turmeric, Cinnamon, Cayenne, Salt) to the pot. Stir constantly for 30-60 seconds to bloom the spices.
  6. Pour in the tinned tomatoes, stock, and the teaspoon of honey/syrup. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes.
  7. Stir in the rinsed chickpeas and the reserved roasted butternut squash. Simmer gently, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the flavours to meld.
  8. Taste the tagine. Adjust salt, pepper, or add a squeeze of lemon juice if the stew requires more brightness.
  9. Prepare the couscous: Place the dry couscous in a heatproof bowl. Add the boiling water or stock and a good pinch of salt. Immediately cover the bowl tightly and leave for 5 minutes.
  10. Uncover the couscous. Add the juice and zest of half a lemon. Use a fork to fluff the grains until light and separated.
  11. Serve: Ladle the couscous into serving bowls, spoon the rich tagine over the top, and garnish generously with fresh chopped coriander and toasted nuts.