Shortcut Moroccan Vegetable Tagine With Couscous Recipes

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS

Steps:

• Gather the ingredients.
• Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
• Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
• Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
• Add the sweet potato and sauté to coat with the spices.
• Pour in the vegetable stock.
• Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
• Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
• Season to taste with salt and pepper.
• Remove from the heat and allow the tagine to rest while you prepare the couscous.
• Bring the water and oil to a boil in a medium saucepan.
• Stir in the couscous.
• Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
• Fluff with a fork.
• Spoon a mound of couscous into shallow bowls.
• Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
• Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
• Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
• Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
• Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
• Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
• Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
• While the tagine simmers, prepare the couscous according to the package directions.
• Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS

Steps:

• Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
• Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
• Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

MOROCCAN TAGINE WITH COUSCOUS

Steps:

• Preheat the oven to moderate 350°F.
• Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
• Add the spices and cook for 3 minutes.
• Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
• Add the lemon, tomatoes, stock, pears and prunes.
• Cover, transfer to the oven and cook for 30 minutes.
• Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
• Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
• Flake with a fork.
• Remove the cinnamon stick from the vegetables, then stir in the parsley.
• Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.