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Moroccan-Spiced Vegetable Tagine with Herbed Couscous

Moroccan-Spiced Vegetable Tagine with Herbed Couscous

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
425
Chef's Note

For authentic Moroccan flavor, try to find preserved lemon to add to the tagine during the last 10 minutes of cooking. If you don't have a tagine pot, any heavy-bottomed Dutch oven or deep skillet with a lid works perfectly. The flavors develop beautifully when made a day ahead!

Tags
Moroccan
vegetarian
tagine
couscous
dinner
Mediterranean
chickpeas
one-pot
healthy
spiced
Ingredients

  • 3 tablespoons olive oil

  • 1 large, diced yellow onion

  • 3 cloves, minced garlic

  • 1 tablespoon, freshly grated ginger

  • 1 large, peeled and cubed sweet potato

  • 2 medium, sliced carrots

  • 1 large, diced red bell pepper

  • 1 medium, sliced zucchini

  • 1 small, cubed eggplant

  • 1 15 oz can, drained and rinsed chickpeas

  • 1 14 oz can diced tomatoes

  • 1 cup vegetable broth

  • 1 tablespoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon honey

  • 1/3 cup, chopped dried apricots

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/2 cups couscous

  • 1 1/2 cups boiling water

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 2 tablespoons, chopped fresh parsley

  • 1 zest and juice lemon

  • 1/4 cup, toasted sliced almonds

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened.

  • 2

    Add 3 minced garlic cloves and 1 tablespoon grated ginger to the pan. Cook for 1 minute until fragrant.

  • 3

    Add the spices: 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Stir for 30 seconds to toast the spices.

  • 4

    Add the cubed sweet potato and sliced carrots to the pan. Cook for 5 minutes, stirring occasionally.

  • 5

    Add the diced red bell pepper, sliced zucchini, and cubed eggplant. Cook for another 5 minutes.

  • 6

    Stir in the drained chickpeas, can of diced tomatoes, 1 cup vegetable broth, 1/3 cup chopped dried apricots, and 1 tablespoon honey. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until vegetables are tender.

  • 8

    While the tagine is cooking, prepare the couscous. Place 1 1/2 cups couscous in a medium bowl.

  • 9

    Pour 1 1/2 cups of boiling water over the couscous, add 1 tablespoon olive oil and 1/2 teaspoon salt. Cover with a plate or lid and let sit for 5 minutes.

  • 10

    Fluff the couscous with a fork and stir in the zest and juice of 1 lemon, 1/4 cup chopped cilantro, 2 tablespoons chopped mint, and 2 tablespoons chopped parsley.

  • 11

    Taste the tagine and adjust seasoning if needed. If the sauce is too thin, simmer uncovered for a few more minutes to reduce.

  • 12

    Serve the vegetable tagine over the herbed couscous and garnish with toasted sliced almonds and additional fresh herbs.

Nutrition Information (per serving)
425
Calories
14g
Protein
68g
Carbs
13g
Fat
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