Squash and Mushroom Tagine
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4
A spicy tagine served with red peppers and harissa
INGREDIENTS
- 150g white open cup mushrooms, sliced
- 150g large flat mushrooms, sliced
- 2 tbsp olive oil
- 2 small red onions, cut into thin wedges
- 350g butternut squash, deseeded and cubed
- 1 red pepper, deseeded and cubed
- 1 clove garlic, chopped
- 2-4 tsp harissa paste
- 400g can chopped tomatoes
- 250ml vegetable stock
- 2 tbsp chopped fresh coriander
METHOD
- Heat half the oil in a large frying pan or wok, add the mushrooms and sauté for 3-4 mins until golden. Transfer to a plate and set aside.
- Add the remaining oil, vegetables and garlic to the pan and sauté for 2-3 mins. Add the harissa, tomatoes and stock, then season to taste. Cover the pan, bring to the boil and simmer for 15-20 mins or until the squash is tender.
- Stir in the mushrooms and simmer uncovered for a further 5 mins. Stir in the coriander and serve, then serve spooned over couscous.
