As you will see in the picture below, I served this meal with rice. Rather than add it to the pot with the vegetables, I cooked the rice separately and stirred in some of the cooking liquid. I would have preferred couscous, but I did not have enough on hand and rice was a good substitute.  The recipe below includes the instructions for using couscous.

Butternut-Chickpea Couscous
adapted from Cooking Light

2 tbsp olive oil
2 onions, diced
3 garlic cloves, minced
1 1/4 tsp salt, divided
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp nutmeg
3 cups vegetable stock
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 can (15 oz) petite diced tomatoes, do not drain
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup golden raisins
1 1/2 uncooked couscous
1/4 cup almond slivers (optional)

In a dutch oven or large pot, heat olive oil over medium heat.  Add onions and 1/4 tsp of salt and saute for 3-5 minutes until softened. Add garlic and saute 1 minute. Add remaining 1 tsp of salt, cinnamon, ginger, paprika, turmeric, cayenne pepper, and nutmeg. Saute for 1 minute, until very fragrant.

Stir in chicken stock, butternut squash, and tomatoes with liquid and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add chickpeas and simmer, covered, for an additional 5 minutes or until butternut squash is tender when pierced with a fork. Remove from heat and stir in golden raisins and couscous. Cover and let stand 5 minutes.

Stir well before serving, fluffing up the couscous. Top with almond slivers if desired.

Since a tagine is not in my cooking arsenal, I used a dutch oven which is probably the closest western equivalent. When covered tightly, a dutch oven can serve a similar purpose in cooking. If you do not have chipotle chili powder, use regular chili powder or cayenne pepper. You can also used smoked or hot paprika. We served this dish with clementine oranges on the side (interestingly, our crate of clementines read “Product of Morocco,” so it seemed fitting).

Chicken & Butternut Squash Tagine
adapted from Cooking Light

Olive oil
2 onions, diced
1 sweet bell pepper, such as yellow, seeded and diced
2 tsp ground cumin
1 tsp sweet paprika
1 tsp turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp chipotle chili powder
2 garlic cloves, minced
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 cups low-sodium chicken stock
1 small butternut squash, peeled and cut into 1-inch cubes
1/3 cup golden or regular raisins
hot cooked rice, for serving

Heat oil in a large dutch oven. Add onions and bell pepper, sauteing under tender, about 5 minutes. Add cumin, paprika, turmeric, salt, cinnamon, ginger, chili powder, and garlic. Saute 2-3 minutes, then add chicken.

Saute chicken until coated in the spice mixture, then add chicken stock and butternut squash. Scrap the bottom of the pan to loosen any browned bits. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until squash is tender when pierced with a fork. Remove from heat, stir in raisins, and let stand for 5-10 minutes before serving.

To serving, spoon tagine over hot cooked rice. Serve with orange slices if desired.

The main issue I had with the original recipe was that it used pre-packaged measurements in the ingredient list (ex: 1/2 of a 20 oz  package of bite-sized dried plums), which means you have to actually buy the package or put forth your best guess on the amounts. Given the economy, many people are buying in bulk and using simple measurements such as “1 cup” or “1/2 cup” would lend itself better to the recipes usability.

Kielbasa & Peppers w/ Couscous
adapted from Southern Living

1 cup couscous
1 cup golden or regular raisins
1 lb kielbasa, sliced 1/2 inch thick
2 tbsp olive oil
2 sweet bell peppers (red, orange, or yellow) thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
Sea salt
1/4 tsp crushed red pepper flakes
1 Granny Smith apple, diced
1 1/4 cups low-sodium chicken broth
2 tbsp orange juice
2 tbsp brown sugar
1 tbsp cornstarch
Cracked black pepper

Bring 1 cup of water to a boil. Remove from heat and stir in couscous and 1/4 tsp sea salt. Cover and let set for 5 minutes. Fluff with a fork and stir in raisins.

In a large skillet, heat olive oil. Over medium-high heat, saute bell peppers, onion, garlic, and red pepper flakes with 1/4 tsp sea salt for 3-5 minutes, until tender. Add kielbasa to pan and saute until warmed through, about 5 minutes. Add additional olive oil to pan if needed. Add diced apples and an additional 1/4 tsp of sea salt and saute 2-3 minutes.

Meanwhile, whisk together chicken broth with orange juice, brown sugar, cornstarch, and 1/2 tsp sea salt. Add to skillet and bring liquid to a boil. Reduce heat and cover, simmering for 2 minutes or until liquid has thickened slightly. Remove from heat and toss all ingredients. Season to taste with cracked black pepper.

Serve kielbasa and peppers over a bed of couscous. Spoon additional sauce from the pan over top.

While I did make some minor adjustments, the recipe was excellent. The spice combination of cumin, paprika, and caraway seed gave the dish a subtle, exotic seasoning complimented by hearty carrots, parsnips, and fresh zucchini. This couscous is flavored with spinach and sun-dried tomatoes, which adds to the overall flavor. It is not quite an all-in-one meal, but a simple side of eggplant, mushrooms, or meat would create a balanced dinner.

Above: Sauteed veggies simmer in a stockpot. 

Moroccan Vegetable Couscous
adapted from Food & Wine

1/4 cup olive oil
1 medium parsnip, peeled and finely sliced
1 medium carrot, finely sliced
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, diced
1 garlic clove, minced
salt and pepper
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp caraway seeds
1 1/2 cups couscous
2 cups low-sodium chicken or vegetable stock
1 cup golden raisins

Heat oil in a large stockpot or deep skillet. Over high heat, saute parsnip and carrot until almost tender, about 5 minutes. Add zucchini, onion, and garlic. Season with salt and pepper. Saute an additional 5 minutes, until vegetables begin to brown slightly.

Add cumin, paprika, and caraway. Saute until fragrant, 1-2 minutes. Add couscous and cook, stirring frequently, until toasted, about 2 minutes. Stir in chicken stock, then cover pot and remove from heat. Let stand 5 minutes, or until liquid is absorbed. Fluff couscous with a fork and stir in golden raisins just before serving.

Above: Just after fluffing the couscous.

Economically Friendly: Fresh veggies are always inexpensive, along with onions and garlic. Things like chicken stock, couscous, and golden raisins are pantry staples for me and can often be found on sale. The spices in this recipe are fairly common, caraway seed is not something I normally use but is in the spice rack. At only 1/4 teaspoon, it could be omitted without sacrificing too much flavor. Fennel seed or anise seed would be adequate substitutions.

Environmentally Responsible: Root vegetables are typically considered “all season” even though they peak in autumn, as they keep for longer than most produce. Zucchini can be purchased locally in most areas this time of year as well. A dish like this also makes meat a “side” item rather than the main attraction.

Excellently Healthy:Vegetables, spices, and couscous are great for balancing a diet. Keep the rest of the meal in check and this is a very healthy (and delicious) dish.

While searching for recipe ideas for Veganomics, I came across a recipe from Cooking Light magazine with tons of vegetables and spices with couscous, and decided to try it. I made several modifications to accommodate what I had on hand, and you could use just about any vegetables you like in this recipe. Chick peas would be a great substitution for the mushrooms, zucchini would also be excellent.

I did not peel the eggplant, though you certainly could if you find the skin too tough. Look for an eggplant with smooth, unblemished skin that weights about 1 pound. Larger eggplant can be bitter and have more seeds. The couscous I used is particularly flavorful: tricolor with sun-dried tomato and spinach flavors.

Vegetables simmering before addition of couscous:

Moroccan Eggplant with Couscous
adapted from Cooking Light

2 tsp curry powder
2 tsp cumin
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
pinch of saffron threads (substitute turmeric if not available)
2 tbsp olive oil
1 large eggplant, about 1 lb, cut into 1/2 inch pieces
1/2 lb sliced mushrooms
2 cans diced tomatoes (14.5 oz each), undrained
1 cup chopped carrots
1 cup chopped cabbage
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 cup orange juice
2 cups low-sodium chicken or vegetable stock
2 cups uncooked couscous

Preheat oven to 350F

Combine first 5 ingredients in a small bowl.  

Heat oil in an ovenproof Dutch oven over medium-high heat. Add onions, mushrooms, garlic, and ginger, saute 2-3 minutes. Add spice mixture, eggplant, tomatoes with juice, carrots and cabbage; saute 3 minutes.

Add orange juice and chicken stock; bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and stir in couscous. Cover and bake at 350° for 15-20 minutes.

Let stand 5 minutes before serving.

Recipe Summary:

Economically Friendly: The eggplant, which is often substituted for meat in dishes, was $0.99 per pound. Ground beef, however, was originally priced $4.39 per pound, and on sale was only reduced to $3.59 per pound. Pantry staples like canned tomatoes, chicken stock, garlic and onion didn’t break the bank either.

NOTE: Saffron is crazy-expensive, but I bought it months ago and haven’t used it, so I felt this was an appropriate time to get my money’s worth. Turmeric is a reasonably price substitution, and sometimes referred to as “the poor man’s saffron.”

Ecologically Responsible: Aside from avoiding the use of meat, this recipe can be adjusted to accommodate the vegetables currently in season. It is also an all-in-one meal, which reduces energy needs for cooking and the amount of dishes to be cleaned.

Excellently Healthy: Loaded with tons of veggies, plus spices for flavor, a generous 2 cup serving has approximately 300 calories. Adding chick peas would give it a boost of protein. Garlic, ginger, and cinnamon have all sorts of proven health benefits. I found this dish to be surprisingly filling and satisfying.

Sauce:
3/4 cup fresh orange juice
1 1/2 tbsp Triple Sec (orange flavored liqueur)

Couscous:
1 1/3 cups apple juice
3 tbsp butter
1/4 tsp salt
1 cup uncooked couscous
2 tsp grated orange rind

Topping:
2 tbsp butter
2 tbsp dark brown sugar
2 cups diced peeled Granny Smith apple (about 2 apples)
2 tbsp raisins (or golden raisins)
2 tbsp finely chopped crystallized ginger
1 1/2 tbsp Triple Sec
1/2 tsp ground cinnamon

Additional toppings (optional):
1/4 cup reduced-fat sour cream
mint sprigs

To prepare sauce, bring orange juice to a boil in a saucepan. Cook until juice is reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tbsp liqueur.

To prepare couscous, bring apple juice, 3 tbsp butter, and salt to a boil in a saucepan. Gradually stir in couscous and orange rind. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.

To prepare topping, melt 2 tbsp butter in a medium non-stick skillet over medium-high heat. Add sugar and cook 1 minute. stirring constantly. Stir in apple and raisins, cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tbsp liqueur, and cinnamon.

To serve: Spoon about 1/3 cup couscous into dessert dish. Top with about 2 tbsp topping, 1 1/2 tsp sour cream (if using), and about 1 tbsp sauce. Garnish with mint sprigs, if desired. Recipe will make 8 servings.