http://leitesculinaria.com/23321/recipes-moroccan-squash-tagine-garbanzos-couscous.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sat, 20 Mar 2010 16:03:00 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/23321/recipes-moroccan-squash-tagine-garbanzos-couscous.html#comment-7185 Testers Choice Sat, 27 Feb 2010 00:45:22 +0000 http://leitesculinaria.com/?p=23321#comment-7185 [Julie Dreyfoos] 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 <em>soup</em> but is certainly not soupy. If you are looking for that type of consistency, you will need to add more broth. [Julie Dreyfoos] 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.

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