Squash and Mushroom Tagine

Ingredients

• 150g white open cup mushrooms, sliced
• 150g large flat mushrooms, sliced
• 2 tbsp olive oil
• 2 small red onions, cut into thin wedges
• 350g butternut squash, deseeded and cubed
• 1 red pepper, deseeded and cubed
• 1 clove garlic, chopped
• 2-4 tsp harissa paste
• 400g can chopped tomatoes
• 250ml vegetable stock
• 2 tbsp chopped fresh coriander

Method

1. Heat half the oil in a large frying pan or wok, add the mushrooms and sauté for 3-4 mins until golden. Transfer to a plate and set aside.
2. Add the remaining oil, vegetables and garlic to the pan and sauté for 2-3 mins. Add the harissa, tomatoes and stock, then season to taste. Cover the pan, bring to the boil and simmer for 15-20 mins or until the squash is tender.
3. Stir in the mushrooms and simmer uncovered for a further 5 mins. Stir in the coriander and serve, then serve spooned over couscous.