Moroccan Squash Tagine with Couscous (Vegetarian)

• 3 tablespoons olive oil
• 2 onions, chopped (about 4 cups)
• 4 garlic cloves, sliced
• 1-1/2 pounds organic squash, skin on, cut into large chunks (see note )
• 2 large carrots, cut in 2-inch sticks (about 4 cups)
• 8 small red potatoes, halved
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 tablespoon kosher salt, plus more to taste
• 6 tomatoes, roughly chopped
• 1/2 pound fresh fava beans or frozen lima beans
• One 14 ounce can chickpeas, drained
• 1 quart vegetable stock
• Pinch of saffron steeped in 1/4 cup warm water
• 1/4 cup roughly chopped fresh flat-leaf parsley
• Juice of 1 lemon
• Freshly ground black pepper
• Harissa to taste
• 1 pound couscous, cooked according to package directions

METHOD

Heat the oil in a Dutch oven, add the onions, garlic, pumpkin, carrots, potatoes, cumin, ginger, cinnamon, and salt. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices. Add the tomatoes; cook 3 minutes. Stir in the fava beans, chickpeas, stock, and saffron.

Bring the mixture to a boil. Lower heat to a simmer; cover and simmer 30 minutes. Finish by stirring in the parsley and lemon juice; season to taste with salt and pepper. Mix a small amount of broth with the harissa, and serve it on the side. Accompany with heaping plates of couscous.

Serves: 8

Recipe reprinted with permission from ©2006 Jay Weinstein, The Ethical Gourmet, published by Broadway Books. click for book review

recipe from www.inmamaskitchen.com

back to grains and beans page    more vegetable recipes

 

Weinstein leaves great latitude in the choice of squash. You can use pumpkin, butternut, delicata, dumpling, or other squash.

Harissa is a Middle Eastern hot chili paste. You can find it in Middle Eastern stores, but you can also make it yourself. harissa

 

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