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madbakerThis week's Resolution Recipe: Butternut Squash Tagine.
(Hey, I've been doing Resolution Recipes for over ten years. Cut me a little slack.)
1 Tbsp oil
1 onion, diced
1 Tbsp garlic, minced (Ha! I used... more.)
1 Tbsp fresh ginger, grated
1/2 tsp turmeric (I used several threads saffron)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cayenne (I used a "Berbere seasoning mix" from Penzey's that's fairly thermonuclear)
1 cup couscous or quinoa
2 1/2 cup broth
1 can chickpeas, drained and rinsed
1 Tbsp harissa (I omitted. See Berbere comment.)
1 Tbsp honey
1/4 cup raisins (I omitted. The wife does not like them.)
1/4 cup olives, coarsely chopped
1/4 salted lemon, diced
2 cups butternut squash, peeled, seeded, and cut into bite-sized pieces
1 handful cilantro, chopped
Heat the oil in apan very large Dutch oven. Add the onion and garlic and saute until tender. Add the ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper. Saute until fragrant, about a minute. Add the couscous, broth, chickpeas, harissa, honey, raisins, olives, salted lemon, and salt and pepper to taste. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Remove from heat and top with cilantro.
What worked: This was very good. I expected it to as this is a fairly common dish in our house. Usually we roast the squash beforehand; skipping that step might produce less flavor, but it was also a lot less work so I may keep that.
What didn't: It was a bit on the soupy side for the amount of couscous.
Will I make it again? I'm sure.
(Hey, I've been doing Resolution Recipes for over ten years. Cut me a little slack.)
1 Tbsp oil
1 onion, diced
1 Tbsp garlic, minced (Ha! I used... more.)
1 Tbsp fresh ginger, grated
1/2 tsp turmeric (I used several threads saffron)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cayenne (I used a "Berbere seasoning mix" from Penzey's that's fairly thermonuclear)
1 cup couscous or quinoa
2 1/2 cup broth
1 can chickpeas, drained and rinsed
1 Tbsp harissa (I omitted. See Berbere comment.)
1 Tbsp honey
1/4 cup raisins (I omitted. The wife does not like them.)
1/4 cup olives, coarsely chopped
1/4 salted lemon, diced
2 cups butternut squash, peeled, seeded, and cut into bite-sized pieces
1 handful cilantro, chopped
Heat the oil in a
What worked: This was very good. I expected it to as this is a fairly common dish in our house. Usually we roast the squash beforehand; skipping that step might produce less flavor, but it was also a lot less work so I may keep that.
What didn't: It was a bit on the soupy side for the amount of couscous.
Will I make it again? I'm sure.
Yum!
Date: 2016-04-26 08:51 pm (UTC)http://www.barnesandnoble.com/w/tagines-couscous-ghillie-basan/1100960516?ean=9781845979485&st=PLA&sid=BNB_DRS_Core+Shopping+Books_00000000&2sid=Google_&sourceId=PLGoP439&k_clickid=3x439
We've also picked up her vegetarian-specific book and are working our way through it as well.
This is similar to a couple of the recipes there, so I'll tag it for notes to see how it compares.