Best 3 Tagine Of Spring Vegetables With Spiced Tomato Broth And Couscous Recipes

Embark on a culinary journey to the vibrant North African nation of Morocco with our tantalizing Tagine of Spring Vegetables. This delectable dish, traditionally prepared in a conical earthenware pot known as a tagine, showcases a symphony of colorful spring vegetables bathed in a flavorful spiced tomato broth. Succulent carrots, tender green beans, sweet bell peppers, and delicate zucchini harmonize perfectly, creating a tapestry of textures and flavors. The dish is crowned with fluffy couscous, a North African staple made from steamed semolina grains, adding a light and airy contrast to the hearty vegetables. Alongside this main course, we present tempting side dishes to elevate your meal. Delight in the aromatic Pistachio and Herb-Crusted Rack of Lamb, where succulent lamb chops are coated in a vibrant pistachio, mint, and coriander crust, delivering a burst of Middle Eastern flavors with every bite. For a refreshing complement, try the vibrant Spring Pea and Mint Salad, a medley of sweet peas, crisp cucumber, and tangy red onion tossed in a refreshing mint dressing. These accompaniments are the perfect partners to our Tagine of Spring Vegetables, offering a harmonious balance of flavors and textures.

Here are our top 3 tried and tested recipes!

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.

CHICKEN TAGINE WITH SPRING VEGETABLES

Chicken Tagine with Spring Vegetables image

Categories Chicken Garlic Onion Roast Passover Mint Artichoke Fennel Carrot Spring Kosher Dill Parsley Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint
4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

Steps:

Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot.
Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)
Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.

TAGINE OF SPRING VEGETABLES WITH SPICED TOMATO BROTH AND COUSCOUS

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous image

Provided by Shawn McClain

Categories Leafy Green Tomato Vegetable Low Fat Spring Healthy Vegan Couscous Self

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

2 cups vegetable broth
2 cloves garlic, peeled
2 thin slices fresh ginger
1 tsp coriander
1 tsp cumin
1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices
1 tbsp tomato paste
1 cup baby carrots
1 cup cauliflower florets
1 medium zucchini, cut into 1/2-inch slices
1/2 cup sliced radishes
1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)
1 cup frozen pearl onions
1 cup cherry tomatoes
2 cloves garlic, peeled and minced
2 tbsp extra-virgin olive oil
1 tbsp garam masala spice (found in supermarkets)
2 cups roughly chopped mustard greens
3 cups cooked whole-wheat couscous

Steps:

Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.

Tips:

For the best flavor, use fresh, seasonal vegetables. Spring vegetables like asparagus, peas, and carrots are ideal for this dish.
If you don't have a tagine, you can use a large pot or Dutch oven with a tight-fitting lid.
Be sure to brown the vegetables well before adding the broth. This will help to develop their flavor.
Use a good quality vegetable broth. You can also make your own using fresh vegetables, herbs, and spices.
Add the couscous to the tagine during the last 10 minutes of cooking. This will give it time to absorb the flavorful broth.
Serve the tagine with a dollop of yogurt or sour cream. You can also sprinkle it with fresh herbs, such as cilantro or parsley.

Conclusion:

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous is a delicious and healthy meal that is perfect for a spring dinner. The combination of fresh vegetables, flavorful broth, and fluffy couscous is sure to please everyone at the table. This dish is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting vegetarian recipe, give this tagine a try!