The kids loved this Camping Recipe!

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

 Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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