Squash and Sweet Potato Tagine Recipe
A great big colourful bowl of butternut squash and sweet potato tagine, flavoured with rose harissa and preserved lemons. Just right for a midweek vegan dinner
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Cooking tools:
- Dutch oven
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Stove
- Saucepan
- Mixing bowl
- Fork
- Kettle
- Spoon
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp rose harissa
- a small bunch coriander stalks finely chopped, leaves roughly chopped
- 500g butternut squash peeled and diced
- 300g sweet potato peeled and diced
- 2 x 400g tins cherry tomatoes
- 2 preserved lemons flesh and pips discarded, skin finely chopped
- 75g sultanas
- 240g couscous
- 200g green beans cut into bite-sized pieces
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