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Full of rich flavours from the mushrooms, butternut squash, red onions and garlic, this Moroccan dish surpasses all flavours and provides a hot and spicy treat. Serve on fluffy couscous for a great vegetarian meal.
- 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.