Best 6 Lentil Couscous W Vegetable Tagine Recipes

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

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

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.

CAULIFLOWER, OLIVE & LENTIL TAGINE

Steps:

• Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.
• While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

LENTIL TAGINE

Steps:

• Heat a 6 quart Sauce Pot over medium high heat.
• Add in olive oil and coat the pan.
• Add in onions and spices.
• Sweat onions until translucent.
• Add in garlic, ginger and lentils and stir to coat with mixture.
• Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
• Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
• Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
• If tagine gets too thick, adjust consistency with vegetable stock or cold water.
• Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

VEGETABLE TAGINE WITH 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.

LENTIL COUSCOUS W/ VEGETABLE TAGINE

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add eggplant and onion; cook 4-5 minutes, stirring frequently, until slightly softened. 2. Stir in zucchini, garbanzo beans, tomatoes, garlic, and cinnamon; bring just to a boil. Cover and cook 5 minutes. 3. Meanwhile, in a medium saucepan, prepare couscous according to package directions. 4. Spoon prepared couscous onto serving platter, forming a large well in center with a 2-inch rim. Fill center with cooked vegetable mixture.