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Squash, apricot, and lemon tagine

(Adapted from Yotam Ottolenghi's "sweet and sour tagine".)

For 2.

1/2 onion, sliced
1 small jalapeño, minced
Pat butter

Sauté in a large saucepan for 10".

3/4 lb winter squash (butternut, acorn, pumpkin, kabocha, etc), peeled and cut into 1" dice
1/2 t ground coriander
1/4 t ground ginger
1/4 t ground turmeric
pinch ground nutmeg
2 cardamom pods
1 cinnamon stick
1 small bay leaf

Sauté for 5" or until the spices are in danger of burning.

2 C stock
1 t honey
Salt & pepper

Cover with stock, adding honey, salt and pepper to taste, bring to a boil, simmer for 12".

2.5 oz dried apricot (around 8 apricots), diced
1/4 preserved lemon, peel only, minced

Add and simmer for another 12" or until squash is tender (but not falling apart). Adjust seasoning if necessary

Couscous
Cilantro or parsley
Nuts

Serve over couscous and garnish with herbs and nuts.