By Sofia Gallo
A warming dish scented with Ras-el-Hanout, served to accompany a giant couscous salad and enjoyed with a warm flatbread. A vegetarian alternative to a more well-known meat recipe.
2 tbsp olive oil
2 banana shallots quartered
1 garlic clove finely chopped
200g butternut squash cubed (this is the weight after chopping. You may need 350g to clean)
500ml vegetable stock – I used a stock cube and freshly boiled water
75g giant couscous
1 tbsp of Ras-el-Hanout
Harissa paste to taste
To serve: fresh cilantro and a mix of sunflower and pumpkin seeds
- In a pan, heat your oil and add the shallots until translucent, then add your garlic and butternut squash and toast for about 5 minutes until browned.
- Add the spice and then cook for a further few minutes before adding 300ml of your vegetable stock.
- Bring this to the boil, then lower the heat and let simmer until the squash is soft.
- Add the harissa, sultana, chickpeas and their water and simmer until the liquid is reduced, but still coating all the vegetables.
- In the meantime, place the couscous in a bowl and cover with the remaining vegetable stock, making sure this is still hot, and any additional freshly boiled water if required. This will take a little longer than couscous, but I much prefer this texture.
- Serve the dish with plenty of freshly chopped cilantro, sprinkle with pumpkin and sunflower seeds. I also enjoy with a serving of crème fraiche and harissa as a dip for the flatbread.