Morrocan Tagine with Couscous

Can be made as vegetarian or meat - see method for substitutions

The recipe calls for squash but you can use any root vegetables

Tagine

  1. Heat the oil in a large dutch oven (very large saucepan with tightly sealing lid).
  2. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the meat, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.
  3. Add the water, bouillon cubes, chickpeas, harissa, honey, raisins, almonds, and lemon juice. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.
  4. Add the butternut squash, stir to combine, return to a simmer, reduce the heat to low, cover and simmer for another 25 minutes, or until the squash is fork-tender.
  5. Garnish with some slivered almonds and serve with the couscous.

Couscous

  1. Add salt and oil to water.
  2. spread couscous out into a large casserole dish.
  3. Add the water and cover tightly with clingfilm for 15mins.
  4. Unwrap and fluff with fork, stir through any additional ingredients.