http://leitesculinaria.com/23321/recipes-moroccan-squash-tagine-garbanzos-couscous.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/23321/recipes-moroccan-squash-tagine-garbanzos-couscous.html#comment-20077 Renee Schettler Rossi, LC ÜberEditor Thu, 28 Oct 2010 03:06:39 +0000 http://leitesculinaria.com/?p=23321#comment-20077 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... 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…

]]> http://leitesculinaria.com/23321/recipes-moroccan-squash-tagine-garbanzos-couscous.html#comment-20068 Karen Schuld Wed, 27 Oct 2010 22:18:58 +0000 http://leitesculinaria.com/?p=23321#comment-20068 looks delicious. looks delicious.

]]> 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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