Squash and sweet potato tagine

1 HOUR 10 MINUTES | SERVES 4 | EASY |

olive oil 1 tbsp

onion 1, finely chopped

garlic 2 cloves, chopped

ground cumin 2 tsp

ground coriander 2 tsp

rose harissa 2 tbsp

coriander a small bunch, stalks finely chopped, leaves roughly chopped

butternut squash 500g, peeled and diced

sweet potato 300g, peeled and diced

cherry tomatoes 2 x 400g tins

preserved lemons 2, flesh and pips discarded, skin finely chopped

sultanas 75g

couscous 240g

green beans 200g, cut into bite-sized pieces

• Heat the olive oil in a large casserole over a medium heat and cook the onion with a pinch of salt for 10 minutes or until soft. Add the garlic, ground spices, harissa and coriander stalks, and cook for 2 minutes. Tip in the squash, sweet potato, tomatoes, lemons and sultanas, along with 600ml of water. Bring to a boil, season and simmer gently for 1 hour until the squash and potato are cooked through and the tagine is saucy.

• Put the couscous into a large bowl with a pinch of salt and pour over enough justboiled water to cover by a few centimetres. Cover and leave for 10 minutes, then fluff up with a fork and cover again until needed.

• Stir the beans into the tagine and simmer for 2-3 minutes until just cooked, then season and serve with the couscous and a scattering of coriander.

PER SERVING 647 KCALS | FAT 8.7G

SATURATES 1.3G | CARBS 113.2G | SUGARS 36.8G

FIBRE 15.2G | PROTEIN 21.3G | SALT 0.5G