Warming Winter Squash Tagine

By • March 11, 2013 • 17 Comments

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Author Notes: A tagine is both a Moroccan dish and the vessel in which it is cooked. I don't own a tagine, but I love to make tagine, nonetheless. This dish provides substance, spice, and warmth for very little money and not a great deal of effort. Plus, it tastes even better when made ahead of time. The results are a delicious showstopper, ready for a feast to celebrate any occasion.allyeats

Serves 6

  • 1/4 cup olive oil, divided
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried thyme
  • 1 medium winter squash (such as butternut or kabocha), chopped into 1-inch pieces
  • 1 can chick peas, drained
  • 1 handful dried apricots, minced
  • 1 1/2 cup couscous
  • 1/3 cup roasted almonds, roughly chopped
  • 1 cup Italian parsley, chopped
  1. Heat 3 Tablespoons of olive oil in a large pan with a well-fitted lid (or a tagine, if you have one!) over medium heat. Add the onion and garlic and saute until soft but not browned, about five minutes. Add the spices and stir until they are fragrant -- they should really be swoon-worthy.
  2. Add the squash and stir all the vegetables together to coat them in the spices. Add the chick peas, apricots, and enough water to come almost to the top of the vegetables. Bring to a boil, then simmer for about 20-30 minutes, as long as it takes for the squash to be squashable with a wooden spoon but not so long that everything is falling apart. Add salt to taste.
  3. While the tagine is simmering away, preheat your oven to 400 degrees. Spread the couscous out in a shallow baking dish. Cover with boiling water and let sit for five minutes, until the couscous soaks up all the liquid. With a fork, stir in some salt to taste, plus the chopped almonds and the remaining 1 Tablespoon of olive oil. Put the dish in the oven to warm through and get a little brown and irresistibly crunchy on top.
  4. Once the couscous and tagine are ready, dish up, top with chopped parsley, and present to your adoring friends.
Jump to Comments (17)

Comments (17) Questions (1)

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8 months ago Barbara

What i did for this because we dont eat much couscous - I used one box of the plain Near East couscous, spread it in one layer in a 13x9 and then used the stated amount of boiling water stated on the box. No soupiness and enough to feed my family of three with left overs

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8 months ago KarenG

So disappointed in this recipe. We found it bland and watery. The best thing about it was the couscous. Will not be making it again.

Me_in_grey_dress

8 months ago allyeats

Hi Karen,
I'm so sorry to hear that the recipe didn't turn out well for you. Perhaps I should have put a specific amount of water, but it really depends on the size of pan you use. The tagine should be pretty thick, like a stew, not brothy. I agree that with too liquid a sauce, it would lose a lot of its complexity. I hope you'll try it again some time with less water. Thanks for the feedback!

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8 months ago Barbara

I made this tonight. Delicious. My 12 year old came for seconds

Me_in_grey_dress

8 months ago allyeats

Yay for kids loving vegetables!

Stringio

9 months ago Jane Townsley-Barnes

I made this for my now vegan daughter home from college on winter break. I wanted to make her something delicious and nutritious. She said it was the perfect winter food and she didn't know the name of the dish! It was yummy and fun to make. I think I got to much water in the tagine and the flavors could have been a tad stronger. Great recipe for the vegans in your life and everyone else too

Me_in_grey_dress

9 months ago allyeats

Glad you enjoyed it! My husband and I don't eat much meat, and I love meals like this that are vegetarian without being too austere.

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10 months ago ortolan

I should also say that I cooked my tagine in a dutch oven, which caramelized the vegetables a bit. Here's what mine looked like--it has less of the crisp, bright, steamed beauty of allyeats's photo, but all of the depth of slightly caramelized vegetables: http://s6.postimg.org/z134xwhq9...

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10 months ago ortolan

Okay, I served this over tricolor couscous and it is an AMAZING recipe. perfectly spiced and balanced, so delicious, easy to make. This is easy one of my favorite food52.com recipes of all time. Thank you!

Me_in_grey_dress

10 months ago allyeats

I'm so glad you liked it!

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10 months ago ortolan

I'm going to make this and serve it over "cauliflower couscous!" Very excited, will update on the results.

Me_in_grey_dress

10 months ago allyeats

Ooh, I haven't tried cauliflower couscous. Sounds great.

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10 months ago LeeLeeBee

This recipe looks fantastic and I'm planning to make it tonight!

Me_in_grey_dress

10 months ago allyeats

I'd love to hear how it turns out!

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8 months ago LeeLeeBee

Whoops, I forgot to reply! Although I made the mistake of adding too much water, this recipe was great! I might add a little cumin next time, but it's going into our rotation.

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10 months ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations! This looks wonderful. Adoring friends :-)

Me_in_grey_dress

10 months ago allyeats

Hey, thanks!