Recipe courtesy of Dan Wright
Episode: Abigail Street
50 min
35 min
6 servings


  • 1/2 cup plus 2 tablespoons olive oil
  • 10 baby carrots, cut into thirds
  • 1 butternut squash, peeled and cubed
  • 8 ounces canned chickpeas
  • 1 head cauliflower, stalk removed, broken apart into florets
  • 1 medium red onion, diced
  • 4 cups vegetable stock
  • 4 ounces unsalted butter
  • 4 ounces dates, chopped
  • 4 ounces golden raisins
  • 1/3 cup ras el hanout (Moroccan spice blend with cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn and turmeric)
  • 2 tablespoons chopped garlic
  • 1 tablespoon madras curry powder
  • 2 yellow squash, quartered and chopped
  • 2 zucchinis, quartered and chopped
  • 2 tablespoons fresh chopped thyme
  • Salt
  • 3 cups very hot water
  • 3 cups couscous


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.

Cook's Note

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.

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