Couscous with Mushroom Tajine
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 onion (peeled and finely chopped)
- 1 red Bell pepper (rinsed; cored and roughly chopped)
- 1 Tbsp Moroccan spice blend (ras el hanout spice mix)
- ½ small Butternut squash peeled and chopped (about 750g| 1 2/3 pounds) may substitute pumpkin
- 16 ozs small Portobello Mushroom (cleaned)
- 15 ozs canned Diced tomatoes
- 1 cup vegetable stock
- 15 ozs canned chickpeas (drained and rinsed)
- ¼ cup chopped, pitted Date
- 1 handful cilantro (rinsed and chopped)
- cooked Couscous (to served)
Preparation steps
1.
Heat oil in a deep skillet set over medium heat. Add the onion and bell pepper, cook for 3 to 5 minutes or until the onion is soft and translucent. Stir in the spice and cook, stirring, for 1 additional minute. Add butternut squash and mushrooms and stir until the vegetables are coated with spice mixture.
2.
Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the squash is almost tender. Stir in the chickpeas and dates, cook, covered a further 10 minutes until squash is tender.
3.
Stir in the cilantro and serve over with couscous.
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