Moroccan Barley And Vegetable Tagine - cooking recipe

Ingredients

2 tsp vegetable or olive oil
1 None red onion, cut into wedges
1 tbsp Moroccan seasoning
1 can (14 oz) diced tomatoes
2 None chicken bouillon cubes, crumbled
1 None butternut squash (about 2 lbs) peeled, seeded and cut into 1 1/2-inch pieces
1 cup pearl barley, rinsed
1 pkg (16 oz) frozen fava beans, peeled
None None Plain yogurt and cilantro leaves, to serve

Preparation

Heat oil in a large saucepan on medium heat. Add onion; cook and stir 2 mins or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
Add tomatoes, crumbled bouillon cubes, squash, barley and 4 cups water. Bring to a boil. Reduce heat to low; cook, covered, 30 mins or until squash and barley are tender.
Stir in fava beans; cook 2 mins or until heated through. Serve topped with yogurt and cilantro.