Moroccan Squash Tagine with Garbanzos and Couscous
- 3 Tbsp. California Olive Ranch extra virgin olive oil
- 10 small shallots, peeled
- 8 medium garlic cloves, peeled
- 1 ½ pounds (4 cups) winter squash, peeled and sliced
- ¼ cup slivered raw almonds
- 12 large pitted prunes, halved
- 2 Tbsp. slivered lemon zest (from 1 large lemon)
- 1 Tbsp. grated fresh ginger
- 1 cup vegetable stock
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 Tbsp. honey or agave syrup
- ½ tsp. cinnamon
- 1 pinch saffron, crushed
- ½ cup chopped fresh parsley
- 1 ½ cups vegetable stock or water
- 1 cup whole wheat couscous
- ½ tsp. California Olive Ranch extra virgin olive oil
- ½ tsp. salt
- In a Dutch oven or other heavy pot with a lid over low heat, heat the California Olive Ranch extra virgin 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.
- 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.
- To make couscous: In a small heavy saucepan, bring the vegetable stock to a boil. Add the couscous, California Olive Ranch extra virgin 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.
- Chef’s Notes: 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.