Moroccan-Spiced Chickpea & Butternut Squash Tagine with Herbed Couscous

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed, or 1/2 cup dried, cooked
• 1 1/2 cups butternut squash, cubed, about 12 oz
• 1 cup vegetable broth, low-sodium
• 1/2 cup diced tomatoes, canned, no sugar added
• 3 tablespoons dried apricots, halved, unsulfured
• 2 tablespoons sliced almonds, raw or roasted
• 1/2 medium onion, diced
• 2 cloves garlic cloves, minced
• 1/2 teaspoon ginger, minced, fresh
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon cayenne pepper, adjust to taste
• 1 tablespoon olive oil
• 1/2 cup couscous, dry
• 3/4 cup vegetable broth for couscous
• 2 tablespoons fresh cilantro, chopped, for garnish
• 1 tablespoon fresh mint, chopped, for garnish
• to taste sea salt and black pepper

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion for 3-4 minutes until softened.

2. 2

   Add minced garlic and ginger, cook for 1 minute until fragrant.