I spent all of today (9 hours to be exact) traveling back to Brighton from Manchester. How boring! I made some breakfast to take with me; a chocolate smoothie with oats, and some strawberry and rhubarb alpro yogurt on top, and left overs of the Moroccan tagine for lunch.
So here’s a dish that I made from the Slimming World recipe book the other day, so scrumptious and rich.
Just a couple of tips before you make this:
1 – Make sure you have a spoon handy when you’re cutting onions or you’ll end up crying like a little girl like I did.
2 – Make sure that you have a peeler that actually works or you’ll end up hacking away at your butternut squash for at least 15 minutes (again, like I did). Also, how beautiful are my mums scales?!
Now that’s out of the way, time to get cooking!
Prep time Cook time Total time
20 mins 1 hr 1 hr 20 mins
- 1 red onion
- 1 pepper
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp chilli flakes
- 1/2 tsp garlic
- 2 tsp ginger (I love ginger)
- 1 tsp cinnamon
- 1 tin chickpeas
- 1 butternut squash
- 1 pomegranate
- 500 ml Veg stock
- 250 g Plain couscous
- 1 tsp coconut oil
- 400 ml tomato passata
- Handful of coriander
- Put the coconut oil to a big pan and heat until liquid
- Fry the red onion and cook until see through
- Once the red onion has cooked add in the garlic, ginger, spices, tomato passata and half of the veg stock
- Put in the butternut squash and simmer for 30 mins
- Add in red pepper and chickpeas after 30 mins and stir, and simmer for a further 20-30 mins until the butternut squash has softened
- Whilst the sauce is cooking add veg stock to the cous cous and cover for 10 mins
- Remove the cover off the cous cous and fluff up with a fork, adding the pomegranate seeds
- Serve with the cous cous as a base and the tagine on top with a sprig or two of coriander