Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 tablespoon olive oil

  3. 1 medium yellow onion, small dice

  4. 4 medium cloves garlic, thinly sliced

  5. 2 teaspoons ground cumin

  6. 1 (3-inch) cinnamon stick

  7. Salt and freshly ground black pepper

  8. 1 pound butternut squash, large dice

  9. 3/4 pound red potatoes, large dice

  10. 2 cups low-sodium chicken or vegetable broth

  11. 2 cups cooked chickpeas, drained

  12. 1 (14-ounce) can diced tomatoes, with juices

  13. Pinch saffron threads, optional

  14. 1/2 preserved lemon, finely chopped

  15. 1 cup brined green olives (recommend: Cerignola)

  16. Steamed couscous, for serving

  17. Fresh cilantro leaves, roughly chopped, for garnish

  18. Toasted slivered almonds, for garnish

  19. Plain yogurt, for garnish

Instructions Jump to Ingredients ↑

  1. Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

  2. Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

  3. Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.


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