Ingredients

• 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 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

Directions

• 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.