Vegetable Tagine - cooking recipe

Ingredients

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

Preparation

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.
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.
Just before serving, stir in raisins, honey and herbs. Serve with couscous.