Vegetable Tagine

• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, crushed
• 1 piece (2 inches) fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp finely grated lemon peel
• 2 1/4 lbs pumpkin or butternut squash, peeled and coarsely chopped
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable stock
• 14 oz green beans, cut into 2-inch lengths
• 1/3 cup golden raisins
• 1 tbsp honey
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh mint
• None None Couscous, to serve

1. Heat butter and oil in a large saucepan on medium heat. Cook onion and garlic, stirring, for 5 mins. Add ginger, spices and lemon peel; cook, stirring, for about 1 min, or until fragrant.
2. Add pumpkin, tomatoes and stock; bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins, or until pumpkin is just tender. Stir in green beans; cook, stirring, for 5 mins.
3. Just before serving, stir in raisins, honey and herbs. Serve with couscous.

butter, olive oil, onions, garlic, fresh ginger, ground cumin, ground coriander, lemon peel, pumpkin, tomatoes, vegetable stock, green beans, golden raisins, honey, parsley, fresh mint, couscous

Taken from recipes-plus.com/api/v2.0/recipes/36021 (may not work)