Moroccan Vegetable Tagine with Lemon Couscous
Serves 4
Time 40 min
Named after the vessels they're traditionally cooked in, tagines often feature cuts of meat that are stewed for a long time. This version is vegetable-based and cooks quite quickly. Its warm flavors pair wonderfully with a quick tart lemon couscous. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups low-sodium vegetable or chicken broth
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 1/2 cup raisins, preferably golden
- 1/4 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 1/2 cup couscous
- 1/4 cup chopped fresh flat-leaf parsley
Method
Combine cumin, ginger, turmeric, salt, cinnamon and pepper. Set aside.
In a large high-sided skillet, heat oil over medium.
Add onion and garlic; cook 8 to 10 minutes or until golden and tender.
Stir in spice mixture and tomato paste and cook 1 minute, stirring.
Stir in broth, potatoes, tomatoes and their juice, beans and raisins. Bring to a boil.
Reduce heat to medium-low and simmer, covered, about 20 minutes or until potatoes are tender and sauce is thickened.
Meanwhile, in a medium saucepan, bring 1 1/2 cups water, lemon juice and zest to a boil. Remove from heat.
Stir in couscous.
Cover and let sit 5 minutes or until all liquid is absorbed. Fluff with a fork. Serve with tagine and garnish with parsley.
Nutritional Info:
Per serving: 580 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 610mg sodium, 107g carbohydrates (13g dietary fiber, 25g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups low-sodium vegetable or chicken broth
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 1/2 cup raisins, preferably golden
- 1/4 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 1/2 cup couscous
- 1/4 cup chopped fresh flat-leaf parsley