Moroccan Squash Tagine with Garbanzos and Couscous

Tagine refers to the covered cooking vessel in which a dish like this would be prepared as well as the dish itself. You can use a heavy covered brazier or Dutch oven. This sweet and hearty version of a tagine has slow-cooked squash chunks bathed in spices, prunes, whole shallots, garbanzo beans, garlic, and almonds.–Robin Asbell

LC (Snigger) Note

Why are you sniggering and turning red? We said brazier, not brassiere. (If, like us, you’re wondering exactly what brazier means, the term originally referred to “a receptacle for burning charcoal or coal.” It later came to mean, well, you can figure that part out, given that we’re offering a recipe for it.)

Moroccan Squash Tagine with Garbanzos and Couscous Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Serves 6

Ingredients

  • For the squash tagine
  • 3 tablespoons olive oil
  • 10 small shallots, peeled
  • 8 medium garlic cloves, peeled
  • 1 1/2 pounds winter squash, peeled and thickly sliced (4 cups)
  • 1/4 cup slivered raw almonds
  • 12 large pitted prunes, halved
  • 2 tablespoons slivered or grated lemon zest (from 1 large lemon, preferably organic)
  • 1 tablespoon grated fresh ginger
  • 1 cup vegetable stock
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 tablespoon honey or agave syrup
  • 1/2 teaspoon ground cinnamon
  • 1 pinch saffron threads, crushed
  • Salt
  • Cayenne, to taste
  • 1/2 cup chopped fresh parsley
  • For the couscous
  • 1 1/2 cups vegetable stock or water
  • 1 cup cousous, preferably whole wheat
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon salt

Directions

  • Make the squash tagine
  • 1. In a Dutch oven or other heavy pot with a lid, heat the olive oil over low heat. Add the shallots and garlic and cook until they’re golden and sweet, at least 10 minutes. Add the squash to the pot and stir to coat it with oil. Continue to cook, stirring frequently, until the squash turns brown at the edges.
  • 2. Add the almonds, prunes, slivered lemon zest, and ginger and cook, stirring occasionally, until the almonds start to color. Add the vegetable stock, garbanzo beans, honey, cinnamon, and saffron and increase the heat to bring the mixture to a boil. Cover, reduce the heat, and gently simmer for about 10 minutes, until the squash and vegetables are tender when pierced with a paring knife. Season with salt and cayenne pepper to taste.
  • Make the couscous
  • 3. While the tagine simmers, bring the vegetable stock or water to a boil in a small heavy saucepan. Add the couscous, olive oil, and salt and stir. Remove from the heat, cover, and let stand for 10 minutes. Then uncover the pot and fluff the couscous with a fork. If necessary, cover to keep warm until the tagine is ready.
  • 4. To serve, heap some couscous onto plates or into bowls, spoon the tagine over the top, and sprinkle with the parsley.
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Testers Choice

Testers Choice
Testers Choice
Julie Dreyfoos

Nov 11, 2009

Though most tagines take much longer to cook because of a meat component and that requires slow cooking, this is a hearty vegetarian version that cooks up in less than 30 minutes. The combination of ingredients make this not only a very tasty dish, but one full of aroma that fills the house. The recipe calls for just one cup of vegetable stock; I ended up probably adding an additional 1/2 to 3/4 cup more, as the squash absorbs the broth quickly and will dry it out. In step 2, it is called a soup but is certainly not soupy. If you are looking for that type of consistency, you will need to add more broth.


Comments
Comments
  1. Karen Schuld says:

    looks delicious.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      We think so, too, Karen. Chances are it would be just as lovely over quinoa in place of couscous, if you happen to have that on hand…

  2. Janice Reece says:

    Looks absolutely delicious …..

    • Renee Schettler Rossi says:

      We think so, too, Janice. Looking forward to hearing from you after you’ve tried it…

  3. Dee G says:

    Made this tonight after getting a butternut squash from my CSA. Loved it, but it took longer than 30 minutes—perhaps I cut my squash too large. I made a note that it takes a total of 60 minutes. Still pretty fast for a weeknight supper. I used Heidi Swanson’s recipe for frozen veggie bouillon mixture (which I keep in the freezer) to make veggie stock—fast and easy. And I subbed preserved lemon rind for the fresh as it seemed even more Moroccan that way. Thanks for a great new vegetarian option!

    • Renee Schettler Rossi says:

      Love how you made the recipe your own, Dee G. And yes, we will rarely disagree with using preserved lemon in anything, such a lovely thing….

  4. Sofia says:

    Made this last night and ate it with home-made venison merguez. wow-oh-wow… What a simple recipe to follow and so very tasty. I did however made a few changes due to what I had at home, which means that this is one of those recipes that are very versatile. I did not have winter squash but used sweet potatoes, also no prunes so added raisins and finally instead of almonds I added pine nuts! Did follow however the instructions accordingly and it was a huge success.

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