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.