Prep Time: 20 minutes
Cooking Time: 8 minutes
Yield: 2 or 3 servings
Tagines are long-cooking Moroccan-style stews often served over couscous. We hurried the method by using ground meat and adding couscous to the saucy mixture for a one-dish meal. To reheat any leftovers, add a tablespoon or two of chicken broth or water to moisten the mixture and heat until warm.
Ingredients
- 1/2 teaspoon canola oil
- 1 large clove garlic, minced (about 3/4 teaspoon)
- 1/3 cup chopped onion
- 6 ounces ground sirloin or top round lamb, or 90% lean ground beef
- 1 teaspoon pumpkin pie spice blend, divided
- 1/2 teaspoon ground cumin, divided
- 1 cup seeded, peeled butternut squash cut into 1/2-inch cubes
- 1 cup undrained canned no-salt-added small diced tomatoes
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1⁄3 cup couscous
- 1/4 cup dried currants or golden raisins
- 2 cinnamon sticks (each 4 inches long)