Ainsley Harriott butternut squash, spinach and sweet potato tagine with lemon and pistachio couscous recipe on Ainsley’s Mediterranean Cookbook

Ainsley Harriott butternut squash, spinach and sweet potato tagine with lemon and pistachio couscous on Ainsley’s Mediterranean Cookbook.

The ingredients are: 2 tbsp olive oil, 1 large onion, roughly chopped, 2 garlic cloves, sliced, 2cm piece of ginger, peeled and finely chopped, 1 red pepper, deseeded and cut into 1.5cm pieces, 2 tsp ground turmeric, 2 tsp ground cumin, 1 tsp ground coriander, pinch of dried chilli flakes, 1 cinnamon stick, broken in half, pinch of saffron, 500g butternut squash, peeled and cut into 2.5cm chunks, 450g sweet potatoes, peeled and cut into 2.5cm chunks, 500ml vegetable stock, 50g sultanas, sea salt and freshly ground black pepper, handful fresh coriander, chopped and large handful of baby spinach leaves.

For the couscous: 200g couscous, 300ml vegetable stockjuice of 1 lemon, 3 tbsp roughly chopped pistachio nuts, 2 tbsp chopped fresh mint, 2 tbsp chopped fresh coriander, sea salt and freshly ground black pepper and drizzle of extra virgin olive oil (optional).




See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.

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