4.5
(26)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Step 2
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Step 3
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
Your folders
thekitchn.com
Your folders
epicurious.com
45
Your folders
allrecipes.com
4.7
(87)
25 minutes
Your folders
mealplan.freezermeals101.com
15 minutes
Your folders
lazycatkitchen.com
5.0
(8)
30 minutes
Your folders
acouplecooks.com
4.8
(5)
30 minutes
Your folders
elavegan.com
5.0
(3)
30 minutes
Your folders
bbcgoodfood.com
50 minutes
Your folders
foodnetwork.com
5.0
(1)
20 minutes
Your folders
ambitiouskitchen.com
4.8
(58)
30 minutes
Your folders
choosingchia.com
5.0
(7)
4 hours
Your folders
tastingtable.com
5.0
(193)
27 minutes
Your folders
brokebankvegan.com
5.0
(1)
30 minutes
Your folders
happihomemade.com
45 minutes
Your folders
hungryhealthyhappy.com
4.8
(74)
30 minutes
Your folders
tasteofhome.com
4.6
(5)
20 minutes
Your folders
marthastewart.com
3.5
(197)
Your folders
foodnetwork.com
4.9
(12)
30 minutes
Your folders
skinnytaste.com
5.0
(17)
360 minutes