Tagine of Butternut Squash and Shallots with a Ginger Couscous

There has to be some Berber magic involved in how the combination of flavours in tagines are always so perfectly balanced.

Ingredients
serves 4
for the tagine
2 tbsp argan oil (or olive oil)
4 garlic cloves, peeled and smashed
2 tsp fennel seeds
12 echalion shallots (aka banana shallots)
3 tbsp sultanas (or golden raisins)
2 tsp Harissa paste
1 butternut squash, peeled deseeded and cut into bite-sized pieces
2 tbsp honey
2 tbsp pomegranate molasses
small bunch of fresh coriander, finely chopped
salt
ground black pepper
2 tbsp pomegranate seeds, to garnish
for the couscous
500g couscous
1 tsp salt
600ml warm water
2 tbsp ghee (or melted butter or oil)
40g ginger, very finely chopped
1 red chilli, deseeded and finely chopped
2 tsp turmeric
small bunch of fresh coriander, finely chopped
salt
ground black pepper

Method

Heat the oil in a tagine dish or a heavy-based saucepan on a medium heat. Stir in the garlic and fennel seeds and fry for a few minutes. Add the shallots (left whole) and stir well to coat in the oil. Fry for a few minutes more.

Next add the sultanas and cook for a minute before adding the harissa paste followed by the butternut squash.

Pour in just enough water to cover the base and bring to a boil. Place the lid over the base and continue to cook for another 15 minutes. Then add the honey and pomegranate molases and stir in gently. Cook for a further 10 minutes.

Meanwhile place the couscous into a large bowl. Add salt to the 600ml of hot water, just off the boil and pour over the couscous. Stir well. Then cover the bowl with a tea towel and leave to soak for 10 minutes.

Once the water has been absorbed separate the grains by running a fork through it.

Next heat the ghee in a heavy-based saucepan then add the chilli and ginger.  Fry for 2-3 minutes. Add the turmeric and fry for a further minute before adding the couscous. Mix well to make sure all the couscous is nicely couloured. Remove from the heat. Add the coriander to the couscous and season well with salt and pepper.

Season the tagine with salt and pepper and stir in most of the coriander (keeping some for garnish).

To serve the tagine decoratively plate them up for each person by pouring over the tagine liquid over a mound of ginger couscous then carefully position alternating squash pieces and shallots. Garnish by scattering over pomegranate seeds and fresh coriander.

Or alternatively simply serve the tagine and the couscous on separate serving dishes to share.