Moroccan-Spiced Vegetable Tagine with Apricot Couscous
25min
45min
2
520
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 tight-fitting lid will work perfectly. The flavors deepen if made a day ahead!
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
3 cloves, minced garlic
1 tablespoon, freshly grated ginger
1 medium, peeled and cubed sweet potato
1 medium, diced red bell pepper
1 medium, diced zucchini
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
1/4 teaspoon cayenne pepper
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1/4 cup, chopped dried apricots
3/4 cup couscous
1 cup water
1/2 juiced lemon
1/4 cup, chopped fresh cilantro
2 tablespoons, 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 4-5 minutes until softened.
- 2
Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the pan. Sauté for 1 minute until fragrant.
- 3
Add the spices: 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Stir for 30 seconds to toast the spices.
- 4
Add the cubed sweet potato and cook for 5 minutes, stirring occasionally.
- 5
Add the diced red bell pepper, diced zucchini, and drained chickpeas. Stir to coat with the spices.
- 6
Pour in the can of diced tomatoes and 1 cup of vegetable broth. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well.
- 7
Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- 8
While the tagine is cooking, prepare the couscous. Bring 1 cup of water to a boil in a small saucepan.
- 9
Remove the water from heat, add 3/4 cup couscous, 1/4 cup chopped dried apricots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir, cover, and let sit for 5 minutes.
- 10
Fluff the couscous with a fork and stir in the juice of half a lemon.
- 11
Taste the tagine and adjust seasonings if needed. Stir in half of the chopped cilantro.
- 12
Serve the tagine over the apricot couscous, garnished with remaining cilantro and 2 tablespoons of toasted sliced almonds.
Nutrition Information (per serving)
520
18g
85g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!