Shortcut Moroccan Vegetable Tagine With Couscous Recipes

MOROCCAN TAGINE WITH COUSCOUS

Moroccan Tagine With Couscous image

If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!

Provided by Stellina

Categories Lemon

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger (I prefer using fresh)
2 teaspoons ground paprika
2 teaspoons ground cumin
1 cinnamon stick
1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
1 (400 g) can of peeled tomatoes
1 cup vegetable stock
100 g dried pear halves, halved
60 g pitted prunes
2 zucchini, cut into large chunks
300 g instant couscous
1 tablespoon olive oil
3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley)
1/3 cup almonds

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.

Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4

VEGETABLE TAGINE WITH COUSCOUS

Vegetable Tagine with Couscous image

Categories Vegetable Stew Vegetarian Potluck Boil

Yield serves 10

Number Of Ingredients 17

Ingredients

1 large onion
2 cloves garlic
2 carrots
3 zucchini
3 yellow squash
1 green bell pepper
2 eggplants
1 tablespoon canola oil
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon crushed red pepper
1 teaspoon salt
3 1/2 cups water
1/2 cup raisins
1 (15-ounce) can diced tomatoes
1 (15-ounce) can chickpeas
2 1/2 cups uncooked couscous

Steps:

Peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Peel the carrots and cut into 1/8-inch-thick slices. Trim the ends of the zucchini and yellow squash and discard. Cut them in half lengthwise and slice widthwise into 1/4-inch-thick pieces. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/2-inch pieces. Peel the eggplants and cut into 1/2-inch cubes.
Place the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the carrots, zucchini, squash, bell pepper, cumin, cinnamon, crushed red pepper, salt, and 1 cup of the water and cook, stirring occasionally, for 5 minutes. Stir in the eggplant, the raisins, the tomatoes with their juice, and the chickpeas with their liquid. Cover and cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender.
Meanwhile, bring the remaining 2 1/2 cups of water to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
Spoon some of the couscous into the center of each plate and top with the vegetable tagine.
cooking 101
A tagine is a Moroccan stew named after the special pot in which it's cooked. A traditional tagine pot is made of heavy clay and consists of a base that's circular and flat with low sides, and a large cone-shaped cover that rests inside the base during cooking. The design of the cover returns the condensation to the bottom. The cover is removed and the base is taken to the table for serving.

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