Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash onto a large baking tray with a drizzle ofoliveoil and season with salt. Roast in the oven for 30 min or until golden and crisp.
Meanwhile, peel and finely chop the onion and garlic. Drain the chickpeas.
Heat a large pan over a medium-low heat with a generous drizzle ofoliveoil. Add the onion with a pinch ofsalt and fry for 5-6 min until soft. Once soft, add the garlic, a large pinch ofcinnamon, the oregano and chilliflakes(spicy!) and fry for 1 min further.
Add the redvinegar, raisins, olives, stockcube, capers, choppedtomatoes, sugar, measured water, tomatopaste and chickpeas. Simmer for 15-20 min.
5 Prep couscous
Meanwhile, boil the measured water and dissolve the stockcube and saffron in it. Add the couscous, almonds and a drizzle ofolive oil to a bowl and pour the hot saffronstock over it, stir once, then cover with cling film. Set aside for 5 min. Fluff with a fork and season with lemon juice before serving.
Once the squash is soft and the stew is ready, add the squash to the stew and simmer for 2 min further. Strip the basil leaves directly into the stew. Mix. Serve the stew over the couscous.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Serve with a generous dollop of yogurt or a sprinkling or Parmesan!
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