PREPARATION:

Method

1. Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium-high heat. Add onion, carrots, turmeric, cinnamon, coriander and crushed red pepper and cook until onions are translucent, about 3 minutes. Add butternut squash and parsnips to the pan and cook 7 minutes longer, stirring occasionally, then add garlic, 2 teaspoons kosher salt, raisins, dried apricots, 2 cups vegetable broth, saffron and cilantro sprigs. Bring mixture to a boil, then reduce the heat to medium-low and cook, covered, for 15 minutes. If using a Dutch oven instead of a tagine, only partially cover to allow steam to escape. Add chickpeas and cook for thirty minutes. Remove from heat and sprinkle 1/8 cup chopped parsley over the top.
2. In a 2-quart saucepot or larger, heat remaining 1 tablespoon of olive oil over medium-high heat. Add red bell pepper, 1 teaspoon kosher salt and black pepper and cook until soft, 2 minutes. Add remaining 2 cups broth and the lemon zest and bring to a boil. Add couscous, cover, and remove from heat. Allow couscous to steam for 5 minutes. Add lemon juice, extra virgin olive oil and 1/8 cup chopped parsley; stir to combine. Serve with the Butternut Squash, Vegetable and Chickpea Tagine.

   Editor's Note: Look for organic, locally-grown ingredients when possible.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the International Vegetarian episode of Emeril Green.