Moroccan Style Butternut Squash & Pearl Barley
100g pearl barley
1 butternut squash , (1.2kg)
2 red onions
2 cloves of garlic
2 red peppers
1 big bunch of fresh coriander , (60g)
½ teaspoon dried red chilli flakes
1 heaped teaspoon fennel seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon ground coriander
100 g mixed dates and dried apricots
½ a lemon
Cook the pearl barley according to the packet instructions, then drain.
Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
De-stone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice and season with salt and pepper