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Butternut Squash, Sweet Potato, and Chickpea Tagine with Couscous

Katherine Martinelli
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Butternut squash, medium

2

Carrots

1 20 ounce can

Chickpeas

1 cup

Cilantro, fresh

2 tsp

Coriander, ground

1 cup

Dried apricots

2 cloves

Garlic

2

Onions, small

2 tbsp

Parsley

1

Pomegranate seeds

1

Sweet potato

1 tbsp

Tomato paste

1 1/2 cups

Vegetable broth, hot

4 cups

Vegetable stock or broth

2 tbsp

Lemon juice

3 cups

Couscous

1 tsp

Cinnamon

1 tsp

Red pepper or chili powder

1

Salt and pepper

2 tbsp

Oil

2 tsp

Cumin, ground

2 cups

Water