Moroccan Tagine

I loved Shelley's butternut squash risotto, and was looking for another butternut squash recipe. We really liked this with couscous. Courtesy of allrecipes.com. You can omit the chicken for a vegetarian dish.

Servings: 6

Ingredients:
1 tbs. olive oil
2 boneless, skinless chicken breast halves- cut into chunks
1/2 onion chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15 oz) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14 oz) can diced tomatoes
1 (14 0z) vegetable broth
1 tbs. sugar
1 tbs. lemon juice
1 tsp. salt
1 tsp. ground coriander
1 dash cayenne pepper
couscous

Directions:

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion and garlic until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander and cayenne pepper.
3. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
4. Serve over couscous