Heat a large roasting pan over medium heat. Add 1/2 cup olive oil, the carrots and butternut squash and saute for about 5 minutes, and then add the chickpeas, cauliflower and onions and saute for 7 minutes. Stir in the stock, butter, dates, raisins, ras el hanout, garlic, curry powder, squash and zucchini and reduce to low heat. Slowly cook, stirring, until the vegetables are cooked through and the liquid has reduced. Stir in the thyme and season with salt. Pour the hot water over the couscous and drizzle with the remaining olive oil. Cover and let sit until the water has completely absorbed, about 10 minutes. Mix with a spoon and season with salt. Spoon the tagine over the warm couscous and serve.
Any vegetables may be used for this dish, but keep cook times in mind!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Dan Wright