Moroccan Vegetable Tagine with Couscous and Harissa Yogurt

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups cauliflower florets
• 1 can chickpeas, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons Moroccan spice blend
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 cup couscous
• 1 cup Greek yogurt
• 2 tablespoons harissa paste
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large roasting pan, toss the butternut squash and cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, until the vegetables are tender and lightly browned.