Moroccan Squash Tagine with Garbanzos and Couscous
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Paring knife
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Lemon zester
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Fork
- Spoon
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
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