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Moroccan Squash and Garbanzos Tagine
Ingredients
  • 3 tablespoons olive oil
  • 10 small shallots, peeled
  • 8 medium garlic cloves, peeled
  • 1 ½ pounds winter squash, peeled and thickly sliced (4 cups)
  • ¼ cup slivered raw almonds
  • 12 large pitted prunes, halved
  • 2 tablespoons slivered or grated lemon zest (from 1 large lemon, preferably organic)
  • 1 tablespoon grated ginger
  • 1 cup vegetable stock
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 tablespoon honey or agave syrup
  • ½ teaspoon ground cinnamon
  • 1 pinch saffron threads, crushed
  • Salt
  • Cayenne, to taste
  • ½ cup chopped flat-leaf parsley leaves
  • 1 ½ cups vegetable stock or water
  • 1 cup couscous, preferably whole wheat
  • ½ teaspoon olive oil
  • ½ teaspoon salt
Steps
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