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Moroccan Vegetable Tagine

with Couscous

dinner

Middle Eastern Dinner Grain Bowl Root Vegetables Fruit Nuts Soy-Free Winter Recipes Seasonal Menu Spring Recipes
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
713
FAT
31g
CARBOHYDRATES
102g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 carrot
  3. 1 bunch asparagus
  4. 1 red bell pepper
  5. 1 1/2 cups vegetable stock
  6. 1/4 cup golden raisins
  7. 1/4 cup apricots
  8. 1/4 cup pine nuts
  9. 1/4 cup prunes
  10. 1 cup Moroccan couscous
  11. 2 cups water*
  12. 1 teaspoon turmeric**
  13. 1 teaspoon curry powder**
  14. 1 teaspoon cumin**
  15. 1/4 teaspoon cayenne**
  16. 1 cinnamon stick**
  17. 2 tablespoons olive oil*
  18. salt and pepper to taste*
  19. *not included
  20. **spice blend

TOOLS

  • Small Sauce Pan or Pot
  • Large Sauté Pan

INSTRUCTIONS

1

Rinse and dry all produce. Roughly chop prunes and apricots. Cut the woody bottoms off of asparagus, about 1-2 inches, and discard. Slice the rest of the asparagus into 1 inch pieces. Peel and dice the onion. Dice the bell pepper, removing seeds, stem and pith. Peel carrots and cut into 1 inch-long pieces that are about 1/2 inches thick (you may need to cut the larger pieces in half lengthwise).

2

Place a small pot with 2 cups of water on to boil for the couscous. Heat a large sauté pan on medium-high heat, and add the 2T olive oil. Add carrots and cook for 4 minutes, stirring only occasionally to develop color. Add onions and bell pepper, season with salt and pepper, and cook for 4 more minutes.

3

Once the water is boiling in the small pot, add couscous while stirring. Remove from heat to let the couscous absorb water.

4

Add spice mix to cooking vegetables along with the cinnamon stick, dried fruit and pine nuts. Cook for 3 minutes, and add vegetable stock. Continue to cook for 10 minutes or until carrots are fork tender.

5

Add asparagus at the last moment and remove from heat. Remove the cinnamon stick with a slotted spoon and discard. Fluff the couscous with a fork.

6

To serve, place a bed of couscous in each bowl, and top with vegetable tagine. Enjoy!