Moroccan Spiced Squash & Chickpea Tagine

Start by cooking onions in a mixture of olive oil and butter for 10-20 minutes until they are translucent and soft.

Increase the heat to bring the onions back to sizzling after 10 minutes of cooking.

Add 6 cloves of minced garlic to the onions.

Pre-measure spices: 1 teaspoon ground cumin, 1 teaspoon coriander, 0.5 teaspoon turmeric, 0.5 teaspoon cinnamon, 1 teaspoon paprika, and 0.25 teaspoon cayenne.

Add the pre-measured spices to the onions and garlic, stirring to combine.

Sauté the spices for a few seconds to bring out their flavor without burning them.

Add a preferred amount of pasada tomato to the mixture.

Let the sauce simmer until it separates and the oil floats on the surface, about a few minutes.

Bring 1.5 cups of water to a boil in a separate pot.

Add a pat of butter and 0.25 teaspoon of salt to the boiling water.

Stir in the couscous and turn off the heat, covering the pot to let it sit for 10 minutes.

After 10 minutes, fluff the couscous to prevent clumping.

Equipment Needed

Spice Level:

Dietary

Allergens