Moroccan squash tagine with garbanzos and couscous from New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts by Robin Asbell

  • shallots
  • almonds
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  • EYB Comments

    Can substitute agave syrup for honey, and water for vegetable stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute agave syrup for honey, and water for vegetable stock.

  • swegener on February 08, 2015

    Well, I really enjoyed the dish I made, but it was loosely based on this recipe. I used more squash, since the butternut I bought was bigger, and so I threw in some pearl onions I had to preserve the onion/squash ratio. I used preserved lemon, instead of lemon zest. The biggest change was that I used ras el hanout instead of cinnamon and added coriander and cumin instead of the agave or honey. It gave it more of a savory over sweet profile, which I prefer. I also added more garbanzos--to make this more of a double batch.

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