Butternut tagine and cauliflower 'couscous' recipe

Method

1. Heat the oil in a deep frying pan over a medium-high heat and fry the onions for 6-8 mins. Add the frozen peppers, the squash mix and harissa seasoning; fry for another 6-8 mins until the peppers have defrosted.
2. Add the lentils with the water in the tin, the plum tomatoes and stock. Simmer for 15-20 mins until the squash is tender and the sauce has thickened.
3. Meanwhile, put the frozen caulifower in a heatproof bowl and microwave on high* for 6-8 mins, stirring halfway, until defrosted and warm but not piping hot. Pat dry with kitchen paper and tip into a food processor. Pulse a few times to break up the forets into ‘grains’ resembling couscous. (Don’t blend too much or you’ll end up with a purée!) Transfer to a bowl and return to the microwave for 2-3 mins until warmed through. Stir in most of the coriander.
4. Divide the caulifower couscous between 4 bowls and spoon over the squash tagine. Serve with the remaining coriander scattered over.

• See more Plant-based recipes

• Freezing and defrosting guidelines

  Freeze tagine only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.