Moroccan Barley And Vegetable Tagine

• 2 tsp vegetable or olive oil
• 1 None red onion, cut into wedges
• 1 tbsp Moroccan seasoning
• 1 can (14 oz) diced tomatoes
• 2 None chicken bouillon cubes, crumbled
• 1 None butternut squash (about 2 lbs) peeled, seeded and cut into 1 1/2-inch pieces
• 1 cup pearl barley, rinsed
• 1 pkg (16 oz) frozen fava beans, peeled
• None None Plain yogurt and cilantro leaves, to serve

1. Heat oil in a large saucepan on medium heat. Add onion; cook and stir 2 mins or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
2. Add tomatoes, crumbled bouillon cubes, squash, barley and 4 cups water. Bring to a boil. Reduce heat to low; cook, covered, 30 mins or until squash and barley are tender.
3. Stir in fava beans; cook 2 mins or until heated through. Serve topped with yogurt and cilantro.

vegetable, red onion, seasoning, tomatoes, chicken bouillon cubes, butternut squash, pearl barley, beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24297 (may not work)