1/8 c fresh squeezed lemon juice (one large lemon)
1/2 c capers
1 c slivered or sliced toasted almonds
fresh chopped cilantro and/or mint
3 c cooked cous cous or quinoa
Instructions
In deep rimmed sauté pan, sauté olive oil, onion and garlic over medium heat for 3 minutes, or
until fragrant and onion becomes translucent. Add squash, cumin, coriander, ginger, salt and
pepper and sauté 5 min.
Add tomatoes with liquid, vegetable broth and chickpeas. Bring to boil then cover pot and
simmer 10 min.
Add dates, capers and lemon juice. Cover and simmer an additional 5 min. Remove lid and cook
for 5 min. to allow liquid to reduce and flavors to meld.
To serve, garnish with almonds and fresh cilantro/mint. Serve over cooked cous cous.
Serving
Suggestions
Serve over cooked cous cous or quinoa.
Originally Submitted
12/28/2014
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You can add this Chickpea, Squash & Date Tagine/Stew recipe to your own private DesktopCookbook.
