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Moroccan Tagine with Couscous

November 10, 2011

A few days ago, I was food shopping and on a small adventure in the vegetables section. One of the people that work there came over to me and told me I should try the buttercup squash they currently had in the store. He said the flavor and color is even better than the butternut squash. So of course I had to buy one. It stood in the refrigerator for a few days until I found this recipe to use it in. It was DELICIOUS!  So rich in taste; sweet and satisfying. A perfect dish for the fall or winter season. Serve with couscous, nom nom….

This recipe is inspired by

You need:

  • 1 tablespoon olive oil
  •  1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 buttercup squash, peeled and chopped
  • 1 can garbanzo beans, drained and rinsed
  • 1 carrot, peeled and chopped
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth (make your out of bouillon and water)
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • salt and pepper
  • 3 teaspoons ground coriander seed
  • Israeli couscous
1. Heat the olive oil in a large pot over medium heat, and cook onion and garlic for a few minutes.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the pot. Season with salt, coriander, and pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
3. Cook couscous and ready to serve! Happy November!

From → Recipes

One Comment
  1. This sounds yummy!

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