Root Vegetable Tagine-inspired Recipe | Ainsley Harriott

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)