Butternut Squash, Sweet Potato, and Chickpea Tagine with Couscous
 
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This vegetable-packed tagine is hearty and aromatic. Dried apricots provide just a hint of sweetness and practically melt into the dish. The recipe makes plenty, and reheats beautifully.
Author:
Recipe Type: Entree
Yield: 6 to 8 servings
Ingredients
  • 2 tablespoons oil
  • 2 small onions, roughly chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon crushed red pepper or chili powder
  • 1 teaspoon cinnamon
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 medium butternut squash, peeled and cut into chunks
  • 1 sweet potato, cut into chunks
  • 2 carrots, cut into chunks
  • cup chopped dried apricots
  • 4 cups vegetable stock or broth, divided
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 1 20-ounce can chickpeas, drained and rinsed
  • 2 tablespoons chopped parsley, plus more for garnish
  • cup chopped fresh cilantro, plus more for garnish
  • 3 cups couscous
  • 2 cups boiling water
  • 1½ cups hot vegetable broth
  • Pomegranate seeds (optional)
Directions
  1. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes.
  2. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant.
  3. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. Pour 2½ cups of the stock and the lemon juice over the vegetables and bring to a gentle simmer.
  4. Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper. Add the chickpeas, parsley, and cilantro and simmer for an additional 5 to 10 minutes.
  5. Meanwhile, put the couscous in a large baking dish and spread it into a thin, even layer. Pour over the boiling water and remaining 1½ cups broth and cover with a lid or tin foil. bring Let stand for 10 to 15 minutes, until all the liquid has been absorbed into the couscous. Fluff gently with a fork.
  6. To serve, put the couscous on a large serving platter. Spoon the vegetable tagine on top. Garnish with additional chopped parsley and cilantro, plus pomegranate seeds if you like.
Notes
Gluten free (without couscous), Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/vegetable-tagine-couscous-gf-vegan/