Butternut Squash Tagine and Nut & Raisin Couscous
For the Butternut Squash Tagine:
1 tbsp olive oil, 1 large onion (finely chopped), 1 tsp garam masala, 1 large butternut squash (peeled and cubed), 1 garlic clove (finely chopped), 1 tsp harissa paste (plus extra to serve), 1 tsp salt, 1 red pepper (deseeded and cut into large chunks), 800g/1lb 12oz/scant 3¼ cups tinned chopped tomatoes, 1 tsp pepper, 1 handful of coriander leaves (chopped)
For the Nut & Raisin Couscous:
400g/14oz/2 cups couscous, 125g/4½oz/½ cup raisin and nut mix (such as pine nuts, flaked almonds or shelled pistachios), 2 tbsp olive oil, salt and pepper
Heat the oil in a saucepan over a medium heat. Add the onion and cook for about 5 minutes until it starts to soften. Add the garam masala and cook for about 1 minute, then add the butternut squash, garlic, harissa paste and salt. Cover with a lid and cook for another 2 minutes.
Put the pan over a high heat, add the red pepper, tinned tomatoes and papper and bring to the boil. Put the pan over a low heat, cover with a lid and simmer for about 20 minutes until the squash is tender.
Meanwhile, put the couscous, raisins and nuts in a large bowl and pour over 550ml/19fl oz/scant 2 cups boiling water. Season with salt and pepper and cover immediately. Leave to soak for at least 5 minutes until the grains are tender. Fluff up the couscous with a fork, then add the oil and mix well.
Stir the coriander leaves into the tagine and serve hot with the couscous and extra harissa paste.
From Family Camping Cookbook by Tiff & Jim Easton © Commissioned Photography by Ed Easton / Duncan Baird Publishers