Ainsley Harriott's Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous

Name: Ainsley Harriott's Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous
Cuisine: African, Moroccan
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 garlic cloves, sliced; 2cm piece ginger, peeled and finely chopped; 1 red pepper, de-seeded and cut into 1.5cm pieces; 2 tsp ground turmeric; 2 tsp ground cumin; 1 tsp ground coriander; a pinch dried chilli flakes; 1 cinnamon stick, broken in half; a pinch saffron; 500g butternut squash, peeled and cut into 2.5cm chunks; 450g sweet potatoes, peeled and cut into 2.5cm chunks; 500ml vegetable stock; 50g sultanas; a handful fresh coriander, chopped; a large handful baby spinach leaves; sea salt and freshly ground black pepper; 200g couscous; 300ml hot vegetable stock; juice of 1 lemon; 3 tbsp roughly chopped pistachio nuts; 2 tbsp chopped fresh mint; 2 tbsp chopped fresh coriander; a drizzle of extra-virgin olive oil (optional); sea salt and freshly ground black pepper

Instructions

This Moroccan-inspired tagine, as seen on ITV's Ainsley's Mediterranean Cookbook, is quick and easy, yet makes for a delicious vegan lunch or dinner. If you don't have squash and sweet potato, you can use any root vegetables you happen to have in your fridge.

Updated at: Thu, 05 Aug 2021 06:52:31 GMT