1400 700 vegan moroccanvegetabletaginewithharissa horizontal

Moroccan Vegetable Tagine

with Harissa & Mint Pistachio Pistou

dinner

Healthy Carbs <600 Calories Chef's Choice Mediterranean Grain Bowl Gluten-Free Soy-Free Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
510
FAT
13g
CARBOHYDRATES
84g
PROTEIN
17g

MAIN INGREDIENTS

  1. ½ cup millet
  2. 1 summer squash
  3. 1 carrot
  4. 1 onion
  5. 2 garlic cloves
  6. 4 oz green beans
  7. ¼ tsp ground cinnamon
  8. 1 tbsp harissa paste
  9. 14.5 oz crushed tomatoes
  10. 2 tbsp golden raisins
  11. 1 oz fresh mint
  12. ¼ cup pistachios
  13. 1 lemon
  14. 1 tbsp (2 tbsp) olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: tree nut
Nutrition

TOOLS

  • Large pot with lid
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the millet

Toast millet in a medium saucepan over medium-high heat until it begins to pop, 3 to 5 minutes. Add 1 cup (2 cups) water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, covered, and set aside.

2
Prepare the produce

Cut the summer squash(es) in half lengthwise, and slice into half moons. Peel and thinly slice the carrot(s). Peel, halve, and dice the onion(s). Peel and mince the garlic. Halve the green beans.

3
Start the tagine

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, tomatoes, golden raisins, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring to a simmer, cover and cook until vegetables are tender, 10 to 12 minutes.

4
Make the pistou

Pick and finely chop the mint leaves. Finely chop the pistachios. Add chopped mint, chopped pistachios, 1 tbsp (2 tbsp) olive oil, a pinch of salt and pepper to a medium bowl. Stir the mint pistachio pistou to combine.

5
Serve

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Remove vegetables from heat and add lemon juice. Taste, and add salt as necessary. Divide cooked millet between plates. Top with Moroccan vegetable tagine and mint pistachio pistou. Serve with lemon wedges. Bon appétit!