Moroccan Merguez and Vegetable Tagine
- 1 pound merguez sausage
- 2 onions, sliced
- 1 fennel bulb, halved and sliced
- 1 lemon, quartered
- 1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
- 1 small butternut squash, peeled and chopped
- 3 cloves garlic, chopped
- 1 cup green olives, pitted
- 1/2 pound zucchini, cut into fourths, then sliced lengthwise
- 1 cup cilantro, finely chopped
- 1 cup cooked chickpeas
- 1/2 cup golden raisins
- 1/2 cup dried apricots, roughly chopped
- 2 teaspoons cinnamon powder
- 1 teaspoon ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 3 teaspoons cumin
- 3 cups chicken stock
- 1/4 cup olive oil
- 1 tablespoon flour
- 1 10-ounce box couscous
- Produce
- Butternut squash, small (1)
- Carrots (1/2 pound)
- Chickpeas, cooked (1 cup)
- Cilantro (1 cup)
- Coriander, ground (1 teaspoon)
- Cumin (3 teaspoons)
- Dried apricots (1/2 cup)
- Fennel bulb (1)
- Garlic (3 cloves)
- Golden raisins (1/2 cup)
- Lemon (1)
- Onions (2)
- Zucchini (1/2 pound)
- Meat
- Merguez sausage (1 pound)
- Canned Goods
- Chicken stock (3 cups)
- Condiments
- Green olives, pitted (1 cup)
- Cooking & Baking
- Cinnamon, powder (2 teaspoons)
- Flour (1 tablespoon)
- Olive oil (1/4 cup)
- Paprika (2 teaspoons)
- Turmeric (1 teaspoon)
- Pasta & Grains
- Couscous (1 10-ounce box)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 22, 2013 (4 weeks ago).
39 people saved this recipe.
