Moroccan Squash Tagine with Garbanzos and Couscous | California Olive Ranch

Ingredients

• 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
• Salt
• Cayenne
• 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