Natasha Corrett’s squash tagine and cauli ‘couscous’

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the squash in a roasting tin and roast for 20-25 minutes.
2. When the squash has been in the oven for 15 minutes, start the tagine. Heat the oil in a saucepan (that has a lid) over a medium heat, then fry the crushed garlic and onion for 2 minutes. Stir in the ground spices with 60ml cold water, then cook for 2 minutes more.
3. Add the chopped tomatoes and stir to coat in the spices. Add 125ml water and bring to a simmer, then bubble gently for 4 minutes or until the liquid has reduced a little.
4. Add another 125ml water to the pan along with the roasted squash. Cover with the lid and cook for 2 minutes. Add the green beans and the olives and season to taste with salt. Stir, then put the lid back on and cook for another 2 minutes. Take off the heat, uncover and stir in the chopped coriander.
5. Meanwhile, to make the cauli couscous, chop or break the cauliflower into large pieces, put in a food processor and whizz until it resembles couscous.
6. Heat the oil in a large frying pan over a medium heat. Fry the garlic and cumin seeds for 1 minute. Add the cauli couscous to the pan, then stir in the fresh coriander and mint and season with salt and pepper. Leave to cook for 2 minutes, then take off the heat. Serve with the squash tagine.

Recipe from Honestly Healthy in a Hurry by Natasha Corrett