Vegetable and Chickpea Tagine with Herbed Couscous

Ingredients

• 400 g tinned chickpeas, drained
• 500 g butternut squash, peeled and cubed
• 2 courgette
• 400 g tinned chopped tomatoes
• 2 tbsp harissa paste
• 1 tbsp ras el hanout
• 1 onion
• 2 tbsp olive oil
• 300 g couscous
• 15 g fresh mint

Method

1. 1

   Heat the olive oil in a large pan. Dice and soften the onion for 5 minutes, then stir in the ras el hanout and harissa and cook for 1 minute.

2. 2

   Add the butternut squash and tinned tomatoes. Pour in 150ml water, cover and cook for 15 minutes.

3. 3

   Slice the courgettes into half-moons and add to the pan along with the drained chickpeas. Stir, cover and cook for a further 10 minutes until all vegetables are tender.

4. 4

   Place the couscous in a heatproof bowl, pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork and stir through the chopped fresh mint.

5. 5

   Spoon the tagine over the herbed couscous to serve.