Moroccan Squash Tagine with Couscous

• 3 tbsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 2 onions
• 4 clove garlic
• 1 1/2 lb. organic butternut squash
• 4 large carrots
• 8 red potatoes
• 1 tbsp. salt
• 6 tomatoes
• 1 1/2 lb. frozen lima beans or fresh fava beans
• 1 can chickpeas
• 1 qt. vegetable broth
• 1 pinch saffron
• 1/4 c. Italian parsley
• 1 lemon
• 1 package couscous

1. Heat the oil in a large saucepot.
2. Add the ground spices and saute over medium heat until they are aromatic, about 30 seconds.
3. Add the onions, garlic, squash, carrots, potatoes, and salt.
4. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices.
5. Add the tomatoes and continue to cook for 3 minutes.
6. Stir in the fava beans, chickpeas, vegetables broth, and saffron.
7. Bring to a boil.
8. Reduce the heat to low; cover and simmer for 30 minutes.
9. Finish by stirring in the parsley and lemon, and seasoning to taste with salt and pepper.
10. Serve accompanied with heaping plates of couscous.

olive oil, ground cumin, ground ginger, ground cinnamon, onions, clove garlic, butternut squash, carrots, red potatoes, salt, tomatoes, frozen lima beans, chickpeas, vegetable broth, saffron, italian parsley, lemon, couscous

Taken from www.delish.com/recipefinder/moroccan-squash-tagine-couscous-4325 (may not work)