Butternut squash tagine with couscous recipe
 Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side. Each serving provides 593 kcal, 19.4g protein, 63.1g carbohydrate (of which 27.1g sugars), 26.8g fat (of which 3g saturates), 10.7g fibre and 2.93g salt. 2 tbsp olive oil1 onion, peeled, finely chopped2 garlic cloves, peeled, finely chopped½ tsp cayenne pepper1 tsp ground ginger1 tsp ground coriander2 tsp ground cumin1 cinnamon stick1 tsp ground turmeric1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes200g/7oz tinned chopped tomatoes200ml/7fl oz vegetable stock3 preserved lemons, rind only, roughly chopped1 tbsp clear honeysalt and freshly ground black pepper 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/7oz tinned chopped tomatoes 200ml/7fl oz vegetable stock 3 preserved lemons, rind only, roughly chopped 1 tbsp clear honey salt and freshly ground black pepper 400g/14oz couscous600ml/1 pint 2fl oz hot vegetable stock2 lemons, zest only100g/3½oz toasted flaked almonds1 tbsp each chopped fresh parsley, chives and coriander1 tbsp olive oil 400g/14oz couscous 600ml/1 pint 2fl oz hot vegetable stock 2 lemons, zest only 100g/3½oz toasted flaked almonds 1 tbsp each chopped fresh parsley, chives and coriander 1 tbsp olive oil small handful coriander, to garnish small handful coriander, to garnish Method 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. 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. 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 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 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. 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. 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. 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. Serve the couscous with the tagine on top and a little chopped coriander to garnish.