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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (small , diced)
- 1 Tbsp. garlic (minced)
- 1 Tbsp. ginger (grated)
- 1 lb. chicken breasts (diced, vegetarian vegan ,use 3 extra cups squash and an extra can of garbanzo beans)
- 2 tsp. ground turmeric
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1 cup water
- 3 chicken (or vegetable bouillon cubes)
- 15 oz. garbanzo beans (drained)
- 1 Tbsp. harissa (or less if you prefer less spicy, or other red chile paste)
- 1 1/2 Tbsp. honey (vegan: substitiute agave syrup)
- 5/16 cup apricots (dried , chopped)
- 5/16 cup raisins
- 5/16 cup slivered almonds
- 1/2 preserved lemon (click for instructions or 2 tablespoons fresh lemon juice, not remotely the same thing, but you can use it in a pinch)
- 4 cups butternut squash (or sweet potatoes or pumpkin, peeled, seeded and cut into bite sized pieces)
- salt (to taste)
- slivered almonds (Extra, for garnishing)
- 2 cups water
- 2 Tbsp. butter
- 1 chicken (or vegetable bouillon cubes)
- 2 cups couscous
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