BlogLight DishesSquash and Mushroom Tagine

Squash and Mushroom Tagine

Squash and Mushroom Tagine

Serves 4


2 tbsp olive oil

150g white open cup mushrooms, sliced

150g large flat mushrooms, sliced

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

2tbsp chopped fresh coriander

1. Heat half the oil in a large frying pan or wok, add the mushrooms and sauté for 3-4mins until golden. Transfer to a plate and set aside. 

2. Add the remaining oil, vegetables and garlic to the pan and sauté for 2-3mins. Add the harissa, tomatoes and stock, then season to taste. Cover the pan, bring to the boil and simmer for 15-20mins 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.