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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 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. | 3. Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1			-	-	-	-
garlic clove	4		sliced	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cinnamon	1			-	-	-	-
salt black pepper			ground	-	-	-	-
butternut squash	1	lb		204.1168	53.025	4.5359	0.4536
red potato	3/4	lb		238.1363	54.091	6.4297	0.4763
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
chickpea	2	cups	cooked drained	1512.0	251.8	81.88	24.16
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
saffron thread	1	pinch		-	-	-	-
lemon	1/2		preserved chopped	0.6404	0.2058	0.0243	0.0066
green olive brine	1	cup		-	-	-	-
couscous			steamed	-	-	-	-
cilantro leaf			chopped	-	-	-	-
almond			toasted slivered	-	-	-	-
plain yogurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.