Butternut squash, courgette and chickpea tagine with saffron cous cous
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Butternut squash, courgette and chickpea tagine with saffron cous cous
Vegetarian recipes
Main course recipes




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INGREDIENTS
1 whole Butternut squash
1 whole Onion(s)
2 whole Garlic clove(s)
1 whole Red chilli(s)
2 Tbsp olive oil
2 whole Courgette(s)
200 g Tinned chopped tomatoes
12 pinch(es) Maldon salt
10 g Ras el hanout
1 whole Star anise
25 g Fresh tomato puree
1 whole Cinnamon stick(s)
0.5 bunch fresh coriander
1 whole Vegetable bouillon cube(s)
100 g Chick pea(s)
150 g couscous
75 ml Water
1 pinch(es) Saffron thread(s)
30 ml olive oil
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
For the tagine : Finely slice the onion

02
Finely chop the garlic

03
Remove the seeds and membrane from the chilli and dice finely

04
Dice the courgette

05
Peel and dice the butternut squash

06
Pick the leaves from the coriander and roughly chop

07
Finely chop some of the root

08
Drain and rinse the chickpeas under cold water

09
In a casserole pan or tagine, heat a tablespoon of olive oil

10
Add the onion and sweat until translucent

11
Add the garlic, chilli, ras el hanout, star anise, coriander root and cinnamon stick and cook for 1 minute

12
Add the butternut squash and sweat for 5 minutes

13
Season with salt and pepper and add the tomato puree and chopped tomatoes

14
Cover with water and add the stock cube

15
Bring to the boil and then reduce to a simmer

16
Add the diced courgette and cook until the vegetables are tender

17
Add the chickpeas to warm through and then add the coriander just before serving

18
For the cous cous : Whilst the tagine is cooking, place the cous cous, olive oil, saffron, salt and pepper in a steel mixing bowl

19
Bring the water to the boil and pour onto the cous cous

20
Cover the bowl with cling film and leave for 10 minutes

21
Remove the cling film and break it up with a fork

22
Add more salt and pepper if required

23
Serve the cous cous topped with the warming tagine.

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