Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
This spicy tagine is full of powerful flavours that truly bring the mushroom and squash to life. Serve with red peppers, harrisa and fluffy coucous for an all round hearty meal that’s vegetarian friendly.
- 150g white open cup mushrooms, sliced
- 150g large flat mushrooms, sliced
- 2 tbsp olive oil
- 2 small red onions, cut into thin wedges
- 350g butternut squash, deseeded and cubed
- 1 red pepper, deseeded and cubed
- 1 clove garlic, chopped
- 2-4 tsp harissa paste
- 400g can chopped tomatoes
- 250ml vegetable stock
- 2 tbsp chopped fresh coriander
- Heat half the oil in a large frying pan or wok, add the mushrooms and sauté for 3-4 mins until golden. Transfer to a plate and set aside.
- Add the remaining oil, vegetables and garlic to the pan and sauté for 2-3 mins. Add the harissa, tomatoes and stock, then season to taste. Cover the pan, bring to the boil and simmer for 15-20 mins or until the squash is tender.
- Stir in the mushrooms and simmer uncovered for a further 5 mins. Stir in the coriander and serve, then serve spooned over couscous.