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BUTTERNUT SQUASH, APRICOT, PUMPKIN SEED, PRESERVED LEMON AND BULGUR WHEAT TAGINE WITH ROSE HARISSA

This is a delicious yet healthy recipe. If you have a rice steamer, you can use it to steam the bulgar wheat.
Course: Main vegetarian course
Cuisine: Middle Eastern, Turkish
Keyword: Apricots, Bulghur wheat, Preserved lemons, Rose Harissa, Tagine
Servings: 4

Equipment

  • Tagine (ideally)

Ingredients

  • 300 g bulgur wheat
  • 1 butternut squash peeled, deseeded, chopped into 2.5cm (1 inch) squares
  • 1 tsp smoked sweet paprika
  • Olive oil
  • Maldon sea salt
  • Vegetable oil
  • 2 medium onions or 6 shallots peeled, diced
  • 4 cloves of garlic minced
  • 1 cinnamon stick
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 2 tbsps of ras el hanout
  • 1/4 tsp of cloves ground
  • 150 ml of vegetable stock
  • a handful of dried apricots torn in half
  • 50 g pumpkin seeds
  • 2 to 4 preserved lemons cut up small
  • Garnishes:
  • Fresh coriander leaves
  • Argan oil
  • Rose harissa

Instructions

  • Get the bulgur wheat ready. I use the same technique as I do for couscous, carefully spelt out in my book V is for Vegan. You’ve bought it, right?
  • Spread the bulgur wheat out on a tray and sprinkle it with boiled salty water. Repeat another twice at intervals of about ten minutes.
  • While that’s going on, prep all the veg.
  • Put the butternut squash on a baking tray, toss it in some olive oil and shake some paprika, crumble some sea salt on it. Place in the oven for ten minutes. Remove and set aside.
  • Put the tagine onto your stove top on a low heat, add the vegetable oil and soften the onions for about ten minutes or so. Then add the garlic and spices. Add the butternut squash squares and the bulgar wheat.
  • Add around 150ml of vegetable stock and the apricots. Put the lid on and let it cook for around 20 minutes. Then check the bulgur wheat is cooked, if not continue to cook. At this point you can also put in the pumpkin seeds.
  • When the tagine is ready, stir in the preserved lemons. Garnish with fresh coriander, a dribble of Argan oil and dot with rose harissa.