Moroccan Barley And Vegetable Tagine

• 2 teaspoons vegetable oil
• 1 red onion cut into wedges
• 1 tablespoon moroccan seasoning
• 14 ounces diced tomatoes
• 2 chicken bouillon cubes crumbled
• 1 butternut squash about 2 lbs peeled, seeded and cut into 1 1/2-inch pieces
• 1 cup pearl barley rinsed
• 16 ounces fava beans frozen, peeled
• cilantro leaves
• plain yogurt

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 oil, red onion, moroccan seasoning, tomatoes, chicken bouillon, butternut, pearl barley, beans, cilantro, yogurt

Taken from www.yummly.com/recipe/Moroccan-Barley-and-Vegetable-Tagine-1405488 (may not work)