Vegetable Tagine With Almond Chickpea Couscous Recipes

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VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS



Vegetable tagine with almond & chickpea couscous image

A take on a traditional Moroccan dish, this quick tagine will have you thinking of Arabian nights

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 15

400g pack shallot , peeled and cut in half
2 tbsp olive oil
1 large butternut squash , about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
1 tsp ground cinnamon
½ tsp ground ginger
450ml strong-flavoured vegetable stock
12 small pitted prunes
2 tsp clear honey
2 red peppers , deseeded and cut into chunks
3 tbsp chopped coriander
2 tbsp chopped mint , plus extra for spinkling
250g couscous
1 tbsp harissa (Moroccan chilli paste)
400g can chickpea , rinsed and drained
handful toasted flaked almonds

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.

Nutrition Facts : Calories 483 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 33 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.61 milligram of sodium

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS



Vegetable and Chickpea Tagine With Couscous image

This Moroccan vegetable and chickpea tagine with cauliflower, sweet potato, and spices is served over couscous. The stew is a delicious vegan dish.

Provided by Miri Rotkovitz

Categories     Dinner     Entree     Lunch     Side Dish

Time 55m

Number Of Ingredients 21

For the Vegetable Tagine:
2 tablespoons extra virgin olive oil
1 small onion (peeled and chopped, about 1 cup/165 g)
4 large cloves garlic (peeled, smashed, and chopped)
1 1/2 teaspoons cumin
1 teaspoon ginger
1 teaspoon cinnamon
1 large sweet potato (peeled and cut into 1-inch chunks, about 2 cups/350 g)
2 cups/475 ml vegetable stock
4 cups/325 g cauliflower florets
1 (14 1/2-ounce/411 g) can diced tomatoes with juice (or canned whole plum tomatoes, chopped, with their juice)
1 (15-ounce/425 g) can chickpeas (drained)
Sea salt and freshly ground black pepper to taste
For the Couscous:
1 1/2 cups/355 ml water
1 tablespoon extra virgin olive oil
1 1/2 cups/260 g couscous (regular or whole wheat)
Garnish: harissa
Garnish: slivered almonds or whole cashews
Garnish: golden raisins
Garnish: finely chopped parsley

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.

Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS



Shortcut Moroccan Vegetable Tagine with Couscous image

This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1/3 cup golden raisins or chopped dried apricots
1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 whole peeled canned tomatoes
One 10-ounce package frozen diced butternut squash
1/3 cup pitted green olives, smashed with the side of a knife
1 cup couscous
2 tablespoons chopped fresh cilantro

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.

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS



Root Vegetable Tagine With Herbed Couscous image

A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.

Provided by Sarah Copeland

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons olive oil
1 large white or yellow onion, roughly chopped
Kosher salt
3 garlic cloves, smashed and peeled
1 cinnamon stick
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 cups vegetable stock
1 medium butternut squash (about 2 1/4 pounds), peeled and cut into bite-size pieces
4 small carrots, peeled and cut into bite-size pieces
1 (28-ounce) can whole peeled tomatoes, with their juices, tomatoes roughly chopped
1 lemon, peel removed in strips with a vegetable peeler and reserved, remaining lemon cut into wedges
1 (14-ounce) can chickpeas, drained and rinsed
1/3 cup golden or brown raisins
1 tablespoon honey
Black pepper
Fresh pomegranate seeds, for garnish
Roughly chopped parsley or cilantro leaves, for garnish
2 1/2 cups vegetable stock
2 1/4 cups whole-wheat couscous (14 ounces)
Zest from 1 lemon
1 1/2 teaspoons salt
1 packed cup chopped parsley leaves

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.

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  • To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
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