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Ingredients

For the couscous

Method

  • STEP 1

    Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.

  • STEP 2

    Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.

  • STEP 3

    Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

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Overall rating

A star rating of 4.4 out of 5.36 ratings
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