Add tahini, lemon zest, lemon juice, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt to a small bowl and whisk tahini dressing until smooth.

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add butternut squash, carrot, and a pinch of salt and pepper and cook until browned, 5 to 7 minutes. Reduce heat to medium and add apricots, garlic, and zucchini. Cook until zucchini is tender, 5 to 7 minutes.

Add rice, ras el hanout, and a pinch of salt and pepper to skillet with veggies and stir. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add just 1 tsp harissa and 1 tbsp water and cook, stirring continuously, until water is evaporated, about 1 minute. (TIP: Add more harissa if you prefer more spice.)

Divide tagine-style fried rice between bowls. Drizzle with tahini dressing and sprinkle with pistachios. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. For step 3, transfer vegetables to plate before cooking rice and add back to skillet after rice is browned. Follow visual cues in 2-serving recipe.