Butternut Squash, Sweet Potato, and Chickpea Tagine

2 tablespoons oil

2 small onions, roughly chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon crushed red pepper or chili powder

1 teaspoon cinnamon

2 cloves garlic, minced

1 tablespoon tomato paste

1 medium butternut squash, peeled and cut into chunks

1 sweet potato, cut into chunks

2 carrots, cut into chunks

cup chopped dried apricots

4 cups vegetable stock or broth, divided

2 tablespoons lemon juice

Salt and pepper

1 20-ounce can chickpeas, drained and rinsed

2 tablespoons chopped parsley, plus more for garnish

cup chopped fresh cilantro, plus more for garnish

3 cups couscous

2 cups boiling water

1Â½ cups hot vegetable broth

Pomegranate seeds (optional)

Directions at katherinemartinelli.com

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