Pumpkin, carrot and cinnamon tofu tagine with couscous

Ingredients

For 1 serving

• Tofu150 g
• Pumpkin150 g
• Carrots80 g
• Onion40 g
• Cinnamonto taste
• Cuminto taste
• Ground gingerto taste
• Raisins10 g
• Almonds10 g
• Extra virgin olive oil2 teaspoons
• Couscous50 g
• Saltto taste

Contains: gluten, nuts, soy, sulphites,

In season: September – December

Method

1. Peel and chop the onion; peel the squash, remove the seeds and fibres and cut it into 3 cm chunks; peel the carrots and cut them into smaller chunks, as they cook more slowly.
2. Heat the extra virgin olive oil in a pan over medium-low heat and fry the onion with the cinnamon, cumin and ground ginger for 3 minutes, stirring, until the onion is soft and the spices smell fragrant.
3. Add the squash, carrots, raisins, just under a glass of water and a pinch of salt; cover and cook over low heat for 15 minutes, until the vegetables are almost tender.
4. Drain the tofu, pat it dry and cut into 2 cm cubes; add it to the tagine and cook covered for another 8 minutes, until the vegetables are tender and the sauce is thick.
5. Meanwhile toast the almonds in a dry small pan over medium heat for 2–3 minutes until golden, and chop roughly. Bring a small pan of water to the boil, salt it and pour it over the couscous just to cover; cover, leave for 5 minutes until absorbed and fluff with a fork.
6. Serve the tagine on the couscous with the toasted almonds on top.