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More often than not, couscous is simply prepared and served as a side dish. But inspired by the rich, fragrant spicing and savory-sweet profile of many types of Moroccan tagines, we created this recipe for a skilletful of colorful couscous that’s hearty enough to stand on its own. (But it’s also a terrific accompaniment to roasted and grilled meats, as well as fish and kebabs.) We like the deeper flavor that chicken broth gives the dish, but if you’re cooking for vegetarians, feel free to use vegetable broth instead.
tablespoons extra-virgin olive oil, divided, plus more to serve
pound butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)
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