Vegetable tagine

Method

1. Heat a large deep casserole (one with a lid) over a medium heat. Add a glug of oil and the onions and fry for 5-6 minutes until they start to soften. Add the ground spices and fry for a few minutes more, then add the garlic and ginger and fry for another couple of minutes, stirring.
2. Add the harissa paste, stir and fry for another few minutes until aromatic, then add the squash, parsnips and carrots. Turn the heat down and cook, stirring regularly, for 5-10 minutes.
3. Add the red lentils, cherry tomatoes and stock, then season to taste. Bring up to a simmer and add the apricots. Put the lid on the casserole and leave to simmer on a low heat for 50 minutes.
4. Remove the lid, stir in half the chopped parsley and check the seasoning. Test if the vegetables are tender by piercing with the tip of a round-bladed knife – if it goes in easily, they’re ready.
5. Serve the tagine spooned on top of a mound of warm couscous and scatter over the remaining chopped parsley.