Moroccan-Spiced Vegetable Tagine with Herbed Couscous
20min
35min
1
520
Chef's Note
For authentic Moroccan flavor, try to find preserved lemon to add in 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, so consider making extra for tomorrow's lunch!
Tags
Ingredients
2 tablespoons olive oil
1/2 medium, diced onion
2 cloves, minced garlic
1 teaspoon, grated ginger
1 medium, diced carrot
1/2 medium, diced bell pepper
1/2 medium, diced zucchini
1/2 can (15 oz), drained and rinsed chickpeas
1/2 can (14 oz) diced tomatoes
1/2 cup vegetable broth
3 chopped dried apricots
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup, dry couscous
2 tablespoons, chopped fresh parsley
1 tablespoon, chopped fresh mint
1/2 juiced lemon
1 tablespoon, toasted sliced almonds
Instructions
- 1
Heat 1 tablespoon of olive oil in a medium pot or Dutch oven over medium heat. Add 1/2 diced onion and sauté for 3-4 minutes until translucent.
- 2
Add 2 minced garlic cloves and 1 teaspoon grated ginger, and cook for 1 minute until fragrant.
- 3
Add 1 diced carrot, 1/2 diced bell pepper, and 1/2 diced zucchini. Cook for 5 minutes, stirring occasionally.
- 4
Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, and 1/8 teaspoon cayenne pepper. Stir to coat the vegetables and toast the spices for 1 minute.
- 5
Add 1/2 can of diced tomatoes, 1/2 can of chickpeas, 1/2 cup vegetable broth, and 3 chopped dried apricots. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
- 7
Meanwhile, prepare the couscous: Bring 1/2 cup water to a boil in a small saucepan. Remove from heat, add 1/3 cup dry couscous, 1 tablespoon olive oil, and a pinch of salt. Cover and let stand for 5 minutes.
- 8
Fluff the couscous with a fork, then stir in 2 tablespoons chopped parsley, 1 tablespoon chopped mint, and the juice of 1/2 lemon.
- 9
Taste the tagine and adjust seasoning if needed. If the tagine is too thick, add a splash more broth.
- 10
Serve the tagine over the herbed couscous and garnish with 1 tablespoon toasted sliced almonds.
Nutrition Information (per serving)
520
18g
75g
20g
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