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tagine of butternut squash, shallots, sultanas and almonds

Substantial enough for a main meal, served with Plain, Buttery Couscous and yoghurt, vegetable tagines also make good side dishes for grilled or roasted meats or other tagines. You can cook this recipe in the oven if you like, using the tagine base or an ovenproof dish.

INGREDIENTS

• 3 tablespoons olive oil plus a knob of butter
• 12 shallots, peeled and left whole
• 8 garlic cloves, lightly crushed
• 120 g sultanas
• 120 g blanched almonds
• 1–2 teaspoons harissa paste 
• 2 tablespoons dark, runny honey
• 1 medium butternut squash, halved lengthways, peeled, deseeded and sliced
• sea salt and freshly ground black pepper
• leaves from a small bunch of fresh coriander, finely chopped
• lemon wedges, to serve
• Plain, Buttery Couscous, to serve (optional)

Serves 3–4

METHOD

Heat the oil and butter in a tagine or heavy-based casserole. Add the shallots and garlic and sauté, stirring, until they begin to colour. Add the sultanas and almonds and stir in the harissa and honey. Toss in the squash, making sure it is coated in the spicy oil. Pour in enough water to cover the base of the tagine and cover. Cook gently for 15–20 minutes, until the shallots and squash are tender but still quite firm.

Season to taste with salt and pepper, sprinkle the coriander leaves over the top and serve with wedges of lemon to squeeze over the dish and Plain, Buttery Couscous, if liked.

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