Vegetable tagine with almond & chickpea couscous

• 400g pack shallots, peeled and cut in half
• 2 tbsp olive oil
• 1 large butternut squash, about 1¼kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 450ml strong-flavoured vegetable stock
• 12 small pitted prunes
• 2 tsp clear honey
• 2 red peppers, deseeded and cut into chunks
• 3 tbsp chopped coriander
• 2 tbsp chopped mint, plus extra for spinkling
• --- for the cous cous ---
• 250g couscous
• 1 tbsp harissa (Moroccan chilli paste)
• 400g can chickpeas, rinsed and drained
• handful toasted flaked almonds

Method

1. Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.

2. Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.

3. Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.