Serves 6

Aubergine and chestnut tagine with herb couscous recipe

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Ready in 1 1/4 hours

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines,
cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons
For the herb couscous
450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

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