Best Vegetable Tagine With Toasted Almond Couscous Recipes

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

Ingredients

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

Ingredients

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.

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

Ingredients

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 TAGINE WITH TOASTED ALMOND COUSCOUS

VEGETABLE TAGINE WITH TOASTED ALMOND COUSCOUS image

Categories Vegetable

Yield 4 people

Number Of Ingredients 15

Ingredients

olive oil
2 tsp each of ground cumin and ground coriander
2 onions , thinly sliced
2 garlic cloves , finely sliced
3 tbsp harissa (look in the spice section)
1 small butternut squash , peeled and cut into chunks
4 carrots , cut into chunks
vegetable stock fresh, cube or powder made up to 600ml
75g ready-to-eat, dried apricots , roughly chopped
400g tin chickpeas , drained and rinsed
a bunch flat-leaf parsley , roughly chopped
a bunch coriander , roughly chopped
300g couscous
vegetable stock fresh, cube or powder made up to 600ml
4 tbsp flaked almonds , toasted

Steps:

Heat 2 tbsp oil in a tagine or casserole and gently cook the onion until soft - about 10 minutes. Add the ground spices and garlic and cook for a minute. Stir in the harissa and cook for 2 minutes. Stir through the squash and carrots and toss well to coat with the paste and the onion. Pour over the stock, add the apricots and bring to a gentle simmer. Cook over a low heat for about 25-30 minutes until the vegetables are very tender. Meanwhile, put the couscous in a large bowl, bring the stock to the boil and pour it over. Cover the bowl and leave to stand for 5-10 minutes until all the stock has been absorbed into the couscous. Gently fluff up with a fork and stir through the toasted almonds. Add the chickpeas to the tagine and stir through half of the herbs. Season, then simmer for 5 minutes. Spoon the couscous into bowls then ladle the tagine on top. Serve scattered with extra herbs.