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Moroccan Spiced Vegetable Tagine with Couscous

Moroccan Spiced Vegetable Tagine with Couscous

Dinner
Prep Time
20min
Cook Time
40min
Servings
2
Calories
485
Chef's Note

For authentic Moroccan flavor, try to find preserved lemon to add during the last 5 minutes of cooking. If you don't have a tagine pot, any heavy-bottomed pot with a lid works perfectly. The flavors develop beautifully overnight, making this an excellent make-ahead meal.

Tags
Moroccan
vegetarian
tagine
dinner
chickpeas
couscous
one-pot
plant-based
weeknight
healthy
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced onion

  • 3 cloves, minced garlic

  • 1 tablespoon, freshly grated ginger

  • 1 large, diced carrot

  • 1 red, diced bell pepper

  • 1 medium, diced zucchini

  • 1 small, peeled and diced sweet potato

  • 1 15-oz can, drained and rinsed chickpeas

  • 1 14-oz can diced tomatoes

  • 1 cup vegetable broth

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 teaspoon (optional, for heat) harissa paste

  • 1/4 cup, chopped dried apricots

  • 1 cup couscous

  • 1 cup vegetable broth (for couscous)

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 1/2 juiced lemon

  • 1 teaspoon, or to taste salt

  • 1/2 teaspoon, or to taste black pepper

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.

  • 2

    Add 1 diced onion and cook for 5 minutes until softened and translucent.

  • 3

    Add 3 minced garlic cloves and 1 tablespoon grated ginger, and sauté for 1 minute until fragrant.

  • 4

    Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, and 1/2 teaspoon turmeric. Stir to coat the onions and toast the spices for 30 seconds.

  • 5

    Add 1 diced carrot, 1 diced red bell pepper, 1 diced zucchini, and 1 diced sweet potato. Stir to coat with the spices and cook for 5 minutes.

  • 6

    Add 1 can of drained chickpeas, 1 can of diced tomatoes, 1 cup of vegetable broth, 1/4 cup chopped dried apricots, 1 teaspoon harissa paste (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.

  • 7

    Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until vegetables are tender and the flavors have melded.

  • 8

    While the tagine is simmering, prepare the couscous. Bring 1 cup of vegetable broth to a boil in a small saucepan.

  • 9

    Remove the broth from heat, add 1 cup of couscous, stir quickly, cover, and let sit for 5 minutes.

  • 10

    Fluff the couscous with a fork and set aside.

  • 11

    Once the tagine is done, stir in the juice of 1/2 lemon and adjust seasoning if needed.

  • 12

    Serve the tagine over the prepared couscous and garnish with 1/4 cup chopped cilantro and 2 tablespoons chopped mint.

Nutrition Information (per serving)
485
Calories
16g
Protein
78g
Carbs
14g
Fat
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