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Moroccan Spiced Vegetable Tagine with Couscous

Moroccan Spiced Vegetable Tagine with Couscous

Dinner
Prep Time
25min
Cook Time
45min
Servings
2
Calories
485
Chef's Note

For authentic Moroccan flavor, try to find preserved lemons to add during cooking, or use lemon zest if preserved lemons aren't available. The tagine actually tastes even better the next day, so consider making it ahead of time and reheating gently before serving.

Tags
Moroccan
vegetarian
tagine
couscous
dinner
chickpeas
vegetables
healthy
Mediterranean
spiced
Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion

  • 3 cloves garlic

  • 1 tablespoon ginger

  • 2 medium carrot

  • 1 large bell pepper

  • 1 medium zucchini

  • 1 small eggplant

  • 1 15-oz can chickpeas

  • 1 14-oz can diced tomatoes

  • 1 cup vegetable broth

  • 1/4 cup dried apricots

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup couscous

  • 1/4 cup fresh cilantro

  • 2 tablespoons fresh mint

  • 1 medium lemon

Instructions
  • 1

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

  • 2

    Add the diced onion and cook for 4-5 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 all the spices (1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne) and stir for 30 seconds to toast them.

  • 5

    Add the carrots, bell pepper, zucchini, and eggplant to the pot. Stir to coat the vegetables with the spices and cook for 5 minutes.

  • 6

    Pour in the can of diced tomatoes and 1 cup of vegetable broth. Add 1/4 cup chopped dried apricots, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 7

    Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

  • 8

    Add the drained chickpeas, stir, and continue to simmer uncovered for another 10 minutes until the vegetables are tender and the sauce has thickened slightly.

  • 9

    While the tagine is finishing, prepare the couscous. Bring 1 1/2 cups of water to a boil in a medium saucepan.

  • 10

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

  • 11

    Fluff the couscous with a fork and season with a pinch of salt.

  • 12

    Taste the tagine and adjust seasoning if needed.

  • 13

    Serve the tagine over the couscous, garnish with chopped cilantro and mint, and provide lemon wedges on the side for squeezing over the dish.

Nutrition Information (per serving)
485
Calories
15g
Protein
78g
Carbs
16g
Fat
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