Butternut Squash Tagine for 2

Ingredients: chickpea tagine (avocado oil, spanish onion, sweet potato, butternut squash, red bell pepper, cumin, coriander, garlic powder, ginger, cinnamon, red pepper flakes, kosher salt, vegetable broth, lemon juice, apricots, garbanzo beans, cilantro), asparagus couscous (couscous, vegetable broth, asparagus, parsley), garden salad (romaine, tomato, cucumber, shredded carrot, shredded cabbage, dijon vinaigrette (White wine vinegar, canola oil, Dijon mustard, agave, lemon juice, dill weed, pepper, tabasco, shallots, garlic, fresh parsley, chives, black pepper, dry mustard), whoopie pies (butter, flour, baking powder, baking soda, eggs, brown sugar, sugar, vanilla extract, salt)

Reheating Instructions: Preheat oven to 350. Reserve Salad and Whoopie Pies. Place butternut squash tagine in high side baking dish, cover and roast for about 10 minutes to heat through. Meanwhile, place couscous in warm saute pan with a few sprinkles of water or stock. Stir often for 5 minutes until warmed through. Meanwhile, toss or arrange salad ingredients. Enjoy tagine served over the asparagus couscous.