A quick recipe for Moroccan vegetable tagine with couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• Half a medium yellow onion, sliced ​​lengthwise into 0.5cm wide wedges.
• 1 can (425 g) canned chickpeas, drained
• 1/3 cup golden raisins or chopped dried apricots
• 1 tbsp harissa or 2 tsp sracha sauce + extra for serving
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cumin
• 3 whole peeled canned tomatoes
• 1 package (280 g) frozen butternut squash, diced
• 1/3 cup pitted green olives, crushed with a knife
• 1 cup couscous
• 2 tbsp chopped fresh cilantro

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring, until the spices are toasted, about 30 seconds.
2. Working over the pan, break the tomatoes into large chunks with your hands and add them to the pan; add 2 cups of water. Reduce the heat to medium, cover, and simmer until the tomatoes and chickpeas are tender, about 12 minutes.
3. Add the pumpkin and olives, cover, and cook until the pumpkin is tender, about 5 minutes. Stir gently to avoid breaking up the pumpkin, and cook, uncovered, until the sauce thickens slightly, about 5 minutes.
4. While the tagine is cooking, prepare the couscous according to package directions.
5. Remove the tagine from the heat and stir in the cilantro. Taste, season with salt and pepper, and add more harissa if needed. Divide the couscous among four plates and top with the tagine. Serve with harissa.