Vegan Lentil and Butternut Tagine with Courgette Couscous

The preserved lemons and tomatoes give this hearty the polenta tagine a tangy, sweet-sour flavour.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the tagine, heat the oil in a large, wide pan (that has a lid) over medium heat. Add the onion and a large pinch of salt and cook for 10min, until softened. Stir in the garlic and spices and fry for 2min, until fragrant. Stir in the tomatoes, butternut squash, preserved lemons, lentils and 400ml water.

Step 2

Bring to the boil, then reduce heat, cover and bubble gently for 30-40min, stirring occasionally, until the squash is tender.

Step 3

When the tagine is nearly ready, prepare the couscous. Put the couscous and grated courgette into a medium bowl, pour over the hot stock, season, cover and leave to soak and soften for 10min.

Step 4

Slice the green beans in ½ to make shorter lengths. Add to the tagine with the harissa and some seasoning. Bubble, uncovered, for 8min, or until the beans are tender.

Step 5

Fluff up the couscous with a fork and stir in the lemon juice and mint. Divide between 4 bowls, top with tagine; serve.