This recipe comes from a recent broadcast of the Today show. The featured chef was Allison Fishman, currently of Cooking Light magazine. The link to the recipe is here. we had a squash we wanted to use up, and the recipe turned out great. We served the recipe with couscous, in keeping with the North African flavors in the dish.
Tagine technically describes the type of clay cooking vessel used traditionally for preparation of North African dishes. As a practical matter, it now refers more broadly to a North African version of a stew.
We made only half the recipe, but kept the original amounts of seasonings. That amount seemed about right to us.