Spiced Butternut Squash Stew
with harissa chickpeas and couscous
Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Both harissa and ras-el-hanout give a pleasing spice to the creamy peanut butter sauce.
(Contains Wheat May be present Soya)
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
Chopped Tomato with Onion & Garlic
Diced Butternut Squash
Not included in your delivery
- Boil a large pot of salted water for the butternut squash.
- When boiling, add the butternut squash and cook until fork tender, 10-15 mins.
- Drain and rinse the chickpeas in a sieve.
- Cut the lemon into quarters.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, pop the couscous into a bowl.
- Pour in 200ml boiling water (500ml for 4p).
- Stir through half the harissa paste.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chickpeas and gently shake the pan to toss for 3-5 mins.
- Add the ras-el-hanout and remaining harissa. Fry for 1 min more.
- Stir in the chopped tomato, peanut butter, two-thirds of the coconut milk and the juice from one-quarter of the lemon wedges. Cover and simmer for 8-10 mins.
- Stir occasionally and add a splash of water to loosen the sauce if required.
- Drain the cooked butternut and stir into the stew.
- Season to taste with salt, pepper and sugar.
- Fluff up the couscous with a fork and season to taste with salt and pepper.
- Divide couscous between bowls and top with the stew.
- Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges.