Aubergine and chestnut tagine with couscous

Ingreadient

• 1 tbsp ground coriander
• 2 tsp ground turmeric
• 1 tbsp ground cinnamon
• 3 tbsp olive oil
• 1 red onion, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, crushed
• 50g dates, finely chopped
• 2cm piece fresh ginger, grated
• 500g (about 2 small) aubergines, cut into 2cm cubes
• 600g pumpkin or squash, deseeded and cut into 3cm cubes
• 200g pack cooked, peeled chestnuts
• 2 x 400g cans good plum tomatoes
• Handful each chopped fresh mint and coriander, plus extra coriander to garnish
• Juice of 2 lemons
• 450g couscous
• 2 tbsp olive oil
• 5 shallots, sliced
• Handful each finely chopped fresh coriander and parsley

Instruction

1. Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.
2. Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.
3. Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.
4. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.
5. Stir the herbs and lemon juice into the tagine. Serve with the couscous.