This is actually surprisingly quick to make and I normally have some or most of these ingredients in the kitchen so it’s a great recipe to keep coming back to. My squash and chickpea tagine is a great way to use up some spices and a few tins from the cupboard. The fennel and paprika aren’t perhaps the most traditional tagine ingredients but I really think they add to the sweet squash and earthy chickpeas. If you roasted the squash before adding it I think it would be even tastier. Try and find apricots that aren’t completely dry, when they’re still a little soft they have a beautiful honeyed flavour. A few toasted flaked almonds on the top would give a lovely crunch to the dish.
You will need (as a light lunch for 4):
250ml chicken (or turkey) stock
50g walnuts, chopped and lightly toasted
4-5 rashers smoked, streaky bacon
10 sprouts, shredded
50g dried cranberries
Salt and pepper
Oil for frying
Put the couscous into a large bowl. Bring the stock to a boil and pour over the couscous. Cover and put to one side for five minutes.
Add a little oil to a frying pan on a medium heat and add the bacon. Fry until golden brown.
While the bacon cooks add the walnuts and dried cranberries to the couscous with some salt and pepper and give it all a good mix together to fluff up the couscous.