Moroccan squash stew in white and blue bowl
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North African Squash Stew with Pomegranate Cous Cous

This is such a simple recipe, god bless spice mixes to make weekday cooking much easier! A great Winter warmer, but obviously the veg can be swapped out for different varieties with the changing seasons.

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How to cook

  • 1.Heat oil in a sturdy pan
  • 2.Gently fry the onions for 5-7 minutes, or until soft
  • 3.Add garlic and fry for 1 minute
  • 4.Add spices, carrot and squash with a splash of water and cover for another 5 minutes
  • 5.Add chickpeas, apricots, tomatoes and stock
  • 6.Bring to the boil, then simmer for 25-30 minutes, or until squash and carrots are tender.
  • 7.Whilst the stew simmers, prepare the pomegranate by removing the seeds from the skin and putting in a bowl
  • 8.Put the cous cous and crumbled stock cube in a large bowl
  • 9.Add enough water to cover the cous cous with around 1cm extra. Cover with a plate
  • 10.When the stew is ready, fluff the cous cous up with a fork, add pomegranate seeds and lemon
  • 11.Serve the stew over the cous cous so it absorbs all the lovely flavours. Nom!

For the stew

  • oil
  • 1 medium onion - chopped
  • 2 medium carrots - chopped
  • squash - around 500g peeled and cubed
  • 2 cloves garlic- finely diced
  • 400g tinned chickpeas
  • 400g tinned chopped tomatoes
  • 2 tsp Moroccan spice mix
  • 400ml veg stock
  • handful dried apricots

For the cous cous

  • 1/2 pomegrante
  • 250g cous cous
  • veg stock cube
  • juice of 1 lemon