Stovetop Butternut Squash Tagine over Lemony-Herb Whole Wheat Couscous

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Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.


  • 1-2 Tbsp olive oil
  • 2 medium red onions, finely chopped
  • 2 cloves garlic, minced, or 1 tsp garlic puree
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp coriander, ground
  • 1 tsp paprika, smoked
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 1/4 tsp crushed red chili flakes
  • 1-2 cups potatoes, Yukon Gold, or other waxy potatoes (about 4 medium)
  • 10 oz bag butternut squash, frozen, cubed (or 1 1/2 cups fresh butternut squash, peeled and cubed)
  • 14.5 oz can tomato puree, or low-sodium tomato sauce
  • 1 cup vegetable stock
  • 1 can chickpeas, drained, rinsed and cooked
  • 1 medium pear, cored and diced
  • 1/2 tsp sea salt
  • 1/2 cup yogurt, Greek-style, plus more to serve
  • cilantro, chopped, to serve
  • parsley, chopped, to serve


Heat a large skillet or sauce pan over low to medium heat, and add olive oil. When hot, add chopped onions. Sauté, stirring occasionally, until softened, translucent, and just starting to caramelize– about 8 minutes. Add garlic and sauté one more minute, then add spices and sauté, stirring, for one to two more minutes, or until spices are fragrant.

Add tomato puree, vegetable stock, and diced potatoes to pan. Cook 8-10 minutes, then add frozen cubed butternut squash* and season with salt. Simmer gently 5 more minutes. (Note: now is an excellent time to boil the stock for couscous so it’s ready to serve at the same time the tagine is ready.)

Add chickpeas and pear and simmer gently for 10 more minutes. Check squash and potatoes, and cook until desired tenderness. Try to avoid overcooking the butternut squash. Turn heat to low and add Greek yogurt. Mix until color is uniform.

Serve hot over lemony-herb whole wheat couscous (below); with extra Greek yogurt and chopped parsley or cilantro.

Note: Leftovers can be kept in tupperware and reheated in the microwave. Keeps in refrigerator for 3-5 days

*Note: If using fresh butternut squash, add it at the same time as the potatoes, since it will need a little more time to cook. Frozen squash, I’ve found, becomes tender very quickly as it cooks.

Lemony-Herb Whole Wheat Couscous

1 box Hodgson Mill Whole Wheat Couscous
2 cups vegetable stock
1 Tablespoon olive oil
3-4 Tablespoons fresh cilantro or flat-leaf parsley, chopped
1-2 teaspoons lemon juice


Boil 2 cups vegetable stock. Add olive oil. Pour in box of Hodgson Mill Whole Wheat Couscous, stir, turn off heat, and cover. After 5 minutes, water should be absorbed. Fluff with fork, add cilantro or parsley, and squeeze in lemon juice. Season with salt and serve hot.

Makes 6-8 servings. Print this Recipe

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