Lamb and Butternut Squash Tagine

[awrote]

I agree. Adding cuscus to Tajeen carries risk of it being soaked with the lamb stew. It's better to add in a different plate and mix

[domdabombabc]

I need to get myself a tagine.

[pstcontrl]

The Tagine part looks good but adding couscous to Tagine like this is something new to me. We (in Morocco) may use couscous for stuffing things like bellpepper etc, but I would get in trouble if I dropped a grain of couscous in Tagine. I wouldn't be surprised though if this is done in some other part of the country I never been. I also appreciate creativity, even though I can never eat couscous with bread...unless by mistake, but I'm too old :)

I do like your videos, please keep them coming.

[Doleafol]

Please post more tagine recipes. I really like the way you explain the process in a step-by-step visual way. I admire Moroccan cooking so much and would like to become proficient at it. Thank you so much.

[Doleafol]

The video is very well done. You make it easy to follow. What puzzles me, however, is the amount of spices. Even though you call for 1 teaspoon of ground ginger and cinnamon respectively and 2 teaspoons of cumin--the images in the video just doesn't match. There seems to be way more spice than you have called for. I made a beef tagine recently that was bland. I followed the spice amounts correctly. Maybe the spice amounts were inaccurate. I am beginning to think so.

[adamskill]

use 2 heaped tbsp of each spice. dont be scared!