Vegetable Tagine, Herbed Couscous and Moroccan Carrot Salad
Popularity
3.5
A vibrant and aromatic Moroccan meal featuring a hearty vegetable tagine stew, fluffy herbed couscous, and a refreshing carrot salad with citrus notes.
A fragrant and hearty Moroccan stew, slow-cooked with a medley of root vegetables, chickpeas, and sweet apricots. The warm spices like cumin, turmeric, and cinnamon create a beautifully balanced, savory-sweet dish that's perfect served with fluffy couscous.
A light, fluffy couscous infused with fresh parsley, mint, and a zesty hint of lemon. This incredibly quick and versatile Mediterranean side dish is ready in under 15 minutes and pairs perfectly with grilled meats, fish, or roasted vegetables.
A vibrant and refreshing Moroccan salad featuring tender cooked carrots tossed in a zesty dressing of lemon, garlic, and warm spices. A perfect, colorful side dish ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
About Vegetable Tagine, Herbed Couscous and Moroccan Carrot Salad
A vibrant and aromatic Moroccan meal featuring a hearty vegetable tagine stew, fluffy herbed couscous, and a refreshing carrot salad with citrus notes.
This moroccan dish is perfect for dinner. With 892.9399999999999 calories and 23.970000000000002g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
(a generous pinch)
1 tsp kosher salt (or to taste)
0.5 tsp black pepper (freshly ground)
2 medium carrots (peeled and cut into 1-inch chunks)
1 large sweet potato (peeled and cut into 1-inch cubes)
1 large zucchini (cut into 1-inch chunks)
400 g canned diced tomatoes (undrained)
2 cup vegetable broth
425 g canned chickpeas (rinsed and drained)
0.5 cup dried apricots (halved)
2 tbsp lemon juice (freshly squeezed)
3 tbsp fresh cilantro (chopped, for garnish)
0.25 cup slivered almonds (toasted, for garnish)
Instructions
1
Sauté Aromatics
Heat the olive oil in a large tagine or Dutch oven over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 more minute until fragrant, being careful not to burn the garlic.
2
Bloom the Spices
Add the ground cumin, coriander, turmeric, paprika, cinnamon stick, saffron threads, salt, and black pepper to the pot.
Stir constantly for 60 seconds to toast the spices and release their aroma. This step is crucial for developing a deep flavor base.
3
Simmer the Root Vegetables
Add the carrots, sweet potato, undrained diced tomatoes, and vegetable broth to the pot.
Stir well to combine, scraping any spices from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 20-25 minutes until the root vegetables are just beginning to become tender.
4
Add Final Ingredients
Gently stir in the zucchini chunks, rinsed chickpeas, and halved dried apricots.
Replace the lid and continue to simmer for another 10-15 minutes, or until the zucchini is tender-crisp and all vegetables are cooked through.
5
Finish and Garnish
Remove the pot from the heat. Carefully remove and discard the cinnamon stick.
Stir in the fresh lemon juice to brighten the flavors.
Taste the tagine and adjust the salt and pepper if necessary.
Ladle into bowls and garnish generously with fresh cilantro and toasted slivered almonds before serving.
236cal
6gprotein
36gcarbs
7gfat
Ingredients
1 cup Couscous (Standard Moroccan-style)
1.25 cup Vegetable Broth (Low-sodium recommended)
2 tbsp Extra Virgin Olive Oil
2 clove Garlic (Finely minced)
0.25 cup Fresh Parsley (Finely chopped)
2 tbsp Fresh Mint (Finely chopped)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Toast Aromatics and Couscous
Heat the olive oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it brown.
Add the dry couscous to the pot. Stir constantly for 1-2 minutes until the grains are lightly toasted and smell nutty.
2
Steam the Couscous
Pour the vegetable broth into the pot, add the salt, and stir once.
Bring the liquid to a rapid boil. As soon as it boils, immediately remove the pot from the heat.
Cover the pot with the lid and let it stand undisturbed for 5-7 minutes. The couscous will absorb all the liquid and steam perfectly.
3
Fluff and Season
After the resting time, remove the lid. Use a fork to gently fluff the couscous, breaking up any clumps and separating the grains.
Drizzle with the fresh lemon juice and sprinkle with the chopped parsley, mint, and black pepper.
Gently toss with the fork until all the ingredients are evenly distributed. Taste and adjust salt or lemon juice if needed.