Moroccan Squash Tagine Recipe

Prepare this sweet, hearty squash tagine in a Dutch oven or covered brazier.



From “New Vegetarian”
May/June 2015

  • Slow-cooked whole veggies and an array of spices make this squash tagine full of flavor.
    Photo by Yvonne Duivenvoorden

Yield: 6 servings

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 has slow-cooked whole shallots and garlic, prunes and squash chunks bathed in spices, and crunchy almonds.

Moroccan Squash Tagine Recipe with Garbanzos and Couscous

Ingredients:

For Tagine:
• 3 tablespoons extra-virgin olive oil
• 10 small shallots, peeled
• 8 medium garlic cloves, peeled
• 1-1/2 pounds (4 cups) winter squash, peeled and sliced
• 1/4 cup slivered raw almonds
• 12 large pitted prunes, halved
• 2 tablespoons slivered lemon zest (from 1 large lemon)
• 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 cinnamon
• 1 pinch saffron, crushed
• Salt
• Cayenne
• 1/2 cup chopped fresh parsley

For Couscous:
• 1-1/2 cups vegetable stock or water
• 1 cup whole wheat couscous
• 1/2 teaspoon olive oil
• 1/2 teaspoon salt

Instructions:

1. In a Dutch oven or other heavy pot with a lid over low heat, heat the olive oil and sauté the shallots and garlic. Cook until they are golden and sweet, at least 10 minutes. Add the squash to the pot and continue sautéing, stirring, until squash browns on the edges. Add the almonds, prunes, slivered lemon zest, and ginger and cook until the almonds start to color. Add the vegetable stock, garbanzo beans, honey, cinnamon, and saffron, and cover the pot. Bring to a simmer, cover, and simmer for 10 minutes.

2. When the vegetables in the tagine are tender when pierced with a paring knife, the soup is done. Season with salt and cayenne pepper and sprinkle in parsley. Serve the tagine over couscous.

3. To make couscous: In a small heavy saucepan, bring the vegetable stock to a boil. Add the couscous, olive oil, and the salt. Stir, cover, and remove from heat. Let stand for 10 minutes, then uncover and fluff with a fork. Cover to keep warm until serving time.

Put vegetables at the center of your meals with chef-inspired advice in How to Create Satisfying Plant-Based Meals.


This recipe has been reprinted with permission from New Vegetarian by Robin Asbell and published by Chronicle Books.


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds