Chickpea And Butternut Squash Tagine

Directions

1. Heat the oil in a large pan, add the onion and gently fry for about 10 minutes until soft. Add the dried coriander, cumin, ginger and garlic, and cook for 1 minute before adding the harissa paste and cooking for a further 2 minutes.
2. Stir in the vegetables and apricots to coat with the spices and then pour in the stock. Cook over a low heat for 25–30 minutes until the vegetables are tender.
3. Meanwhile, place the couscous in a bowl and pour over the boiling stock. Cover and leave to stand for 5–10 minutes until absorbed. Fluff up with a fork and stir through the Flora pro.activ and almonds.
4. Stir the chickpeas into the tagine and heat through for 5 minutes. Add half the herbs and stir through.
5. Serve with the couscous and garnish with the remaining herbs. If there’s any left, you can pop it in the freezer.