Moroccan Squash Tagine
with Hazelnut Dukkah
A tagine is a flavorful North African stew of gently cooked vegetables (and often meat) named after the traditional, conical clay cookware it is made in. Typically served with couscous, this Moroccan-inspired squash tagine is served with seasoned, toasted hazelnut bulgur pilaf. Sweet dried apricots, briny, buttery green olives, and savory, tender chickpeas are plumped in the tagine's rich broth, infusing every bite with robust, balanced flavors.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup bulgur wheat
- 1/4 cup hazelnuts, crushed in bag
- 1 tbsp Dukkah, Bulk
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1 yellow onion, peeled and chopped
- 1 tbsp harissa paste
- 2 tsp ras el hanout
- 6 oz organic chickpeas
- 1 delicata squash, halved lengthwise, deseeded and cut into 1/2-inch pieces
- 1 oz Castelvetrano olives, roughly chopped
- 2 oz dried apricots, chopped
- 0.25 oz parsley, leaves and tender stems chopped
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring ½ cup water and ¼ tsp salt to a boil in small saucepan. Add bulgur, remove from heat, cover, and set aside undisturbed to steam. In large nonstick skillet, toast hazelnuts and dukkah over medium heat until golden brown and fragrant, 4 to 5 minutes. Transfer to small bowl and stir in lemon zest and a pinch of salt. Set aside and wipe skillet clean. (4-servings: use 1 cup water, ½ tsp salt)
Heat 1 tbsp olive oil in same skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes. Stir in 2½ cups water, harissa, just 2 tsp ras el hanout, and chickpeas. Nestle squash in broth, sprinkle with olives and apricots, cover, and cook undisturbed until squash is tender, 12 to 15 minutes. (4-servings: use 2 tbsp olive oil, 3½ cups water)
Stir 1 tbsp olive oil, parsley, lemon juice, and ¼ tsp pepper into bulgur in saucepan. Divide bulgur between serving bowls. Top with tagine, sprinkle with hazelnut dukkah, and serve with lemon wedges. Enjoy! (4-servings: use 2 tbsp olive oil, 1/2 tsp pepper)
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