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Tagine-Style Fried Rice with Lemon Tahini Drizzle & Pistachios
2 or 4 Serving Dinner

Tagine-Style Fried Rice

with Lemon Tahini Drizzle & Pistachios

Tags: Gluten-Free <600 Calories Soy-Free Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
530
FAT
19g
CARBOHYDRATES
83g
PROTEIN
15g

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INGREDIENTS

  1. 2 tbsp tahini
  2. 1 lemon, zested and juiced
  3. 6 oz cubed butternut squash
  4. 1 carrot, peeled and diced
  5. 2 oz dried apricots, chopped
  6. 1 garlic clove, peeled and thinly sliced
  7. 1 zucchini, diced
  8. 8.8 oz precooked brown rice
  9. 2 tsp ras el hanout
  10. 1 tbsp harissa paste
  11. 2 tbsp pistachios, crushed
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, tree nut (pistachio)
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
530
FAT
19g
CARBOHYDRATES
83g
PROTEIN
15g

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INSTRUCTIONS

1
Make the tahini dressing

Add tahini, lemon zest, lemon juice, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt to a small bowl and whisk until smooth. (4-serving meal: use 2 tbsp olive oil, up to 4 tbsp water).

2
Cook the vegetables

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add butternut squash, carrot, and a pinch of salt and pepper and cook until browned, 5 to 7 minutes. Reduce heat to medium, add apricots, garlic, and zucchini, and cook until zucchini is tender, 5 to 7 minutes. (4-serving meal: use 4 tbsp olive oil).

3
Finish the fried rice

Add rice, ras el hanout, and a pinch of salt and pepper to the skillet with the veggies and stir. Flatten rice on the bottom of the skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add just 1 tsp harissa and 1 tbsp water and cook, stirring, until water is evaporated, about 1 minute. (4-serving meal: use 2 tsp harissa, 2 tbsp water). TIPS: Add more harissa if you prefer more spice. For the 4-serving meal, transfer vegetables to a plate before cooking rice and add back to the skillet after rice is browned.

4
Serve

Divide the tagine-style fried rice between bowls. Drizzle with lemon tahini dressing and sprinkle with pistachios. !بالهَنَا والشِّفا

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