Butternut Squash, Apricot & Chickpea Tagine With Toasted Almonds, Lemon Yoghurt, Fresh Parsley & Wholewheat Cous Cous

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan, boil your kettle, and take out a baking tray and a large saucepan.

STEP 2

Peel the butternut squash, trim the ends, and cut it in half to remove the seeds. Dice into 2 cm cubes and place them on your baking tray. Add a generous drizzle of olive oil, season with salt and pepper, and toss well to coat evenly. Roast in the oven for 18–20 minutes, until golden and crispy at the edges.

STEP 3

Pour the wholemeal couscous into a heatproof dish and add 125ml of boiling water from the kettle. For a 4-person portion, use double the water. Stir, then cover with a plate and leave to steam while you prepare the tagine.

STEP 4

Place your large saucepan over medium-high heat. Toast the flaked almonds by dry frying (without oil) for 60 seconds or until golden. Remove and set aside. Then add the tagine sauce and the tin of chickpeas (including the liquid) to the same saucepan. Bring to the boil, then reduce the heat to low and leave to simmer gently until piping hot, around 3-5 minutes.

STEP 5

Finely chop half of the parsley leaves and stir them into the preserved lemon yoghurt. Pick the remaining parsley leaves from the stems to use as a garnish.

Fluff up the steamed wholemeal couscous and season with a drizzle of olive oil and a pinch of salt.

STEP 6

To serve, divide the wholemeal couscous between serving bowls and ladle the tagine sauce into the centre. Top with the roasted butternut squash cubes and drizzle over the herby preserved lemon yoghurt. Finish with a garnish of flaked almonds and parsley leaves. Enjoy!