Embark on a culinary journey to North Africa with this tantalizing Vegetable Tagine with Couscous, a harmonious blend of aromatic spices, tender vegetables, and fluffy couscous. This traditional Moroccan dish is a symphony of flavors, colors, and textures that will transport your taste buds to the vibrant streets of Marrakech. Discover the art of creating this delightful one-pot meal with our collection of recipes that cater to various dietary preferences. Dive into the classic vegetarian tagine, bursting with an array of colorful vegetables simmered in a rich tomato-based broth infused with Moroccan spices. For a protein-packed twist, explore the chicken or lamb tagine recipes, where succulent meat is braised until fall-off-the-bone tender in a flavorful tagine sauce. And for those with dietary restrictions, we offer a delectable vegan tagine option, showcasing the culinary magic of plant-based ingredients. Each recipe is accompanied by step-by-step instructions and a list of essential ingredients, ensuring a hassle-free cooking experience. So, gather your spices, select your favorite vegetables or protein, and get ready to savor the authentic taste of Morocco with our diverse Vegetable Tagine with Couscous recipes.
Let's cook with our recipes!
VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS
Steps:
- Gather the ingredients.
- Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
- Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
- Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
- Add the sweet potato and sauté to coat with the spices.
- Pour in the vegetable stock.
- Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
- Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and allow the tagine to rest while you prepare the couscous.
- Bring the water and oil to a boil in a medium saucepan.
- Stir in the couscous.
- Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
- Fluff with a fork.
- Spoon a mound of couscous into shallow bowls.
- Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
- Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.
Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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.
SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS
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
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.
VEGETABLE TAGINE WITH COUSCOUS
A recipe I picked up on my travels. It was originally cooked in a special piece of pointed cookware called a tagine but this version has been adapted to work in the oven.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 180°C/350°F.
- Place the olive oil in a roasting pan and put in the oven to heat up.
- Mix chilies and spices in a bowl add all the fresh vegetables apart from the courgettes and tomatoes and toss to coat.
- Tip seasoned veg into roasting pan and cook for 20 minutes.
- Put a cross on each tomato and add these and the courgettes to the other veg. Cook for a further 15 minutes.
- Remove veg from pan and place on serving dish reserving any juices in the pan.
- Place the pan on a high heat and add the tomato paste stirring well, add 200ml water and boil well until sauce thickens.
- Open chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes.
- Serve with the tagine and cover in sauce.
Nutrition Facts : Calories 582, Fat 17.6, SaturatedFat 2.5, Sodium 174.6, Carbohydrate 92.3, Fiber 12, Sugar 11.6, Protein 16.6
ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS
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
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
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
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
MOROCCAN TAGINE WITH COUSCOUS
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Provided by Stellina
Categories Lemon
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to moderate 350°F.
- Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
- Add the spices and cook for 3 minutes.
- Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
- Add the lemon, tomatoes, stock, pears and prunes.
- Cover, transfer to the oven and cook for 30 minutes.
- Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
- Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
- Flake with a fork.
- Remove the cinnamon stick from the vegetables, then stir in the parsley.
- Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.
Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4
Tips:
- For the best flavor, use fresh vegetables. If you can't find fresh vegetables, frozen vegetables will work fine.
- If you don't have a tagine, you can use a large pot or Dutch oven. Just make sure that it has a tight-fitting lid.
- If you don't have couscous, you can use rice or quinoa instead.
- To make the tagine ahead of time, cook the vegetables and sauce according to the recipe. Then, store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the vegetables and sauce, and then cook the couscous according to the package directions.
- Serve the tagine with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs.
Conclusion:
Vegetable tagine with couscous is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make, and it is a great way to get your daily dose of vegetables. The tagine is also a good source of protein and fiber, and it is low in calories and fat. If you are looking for a tasty and healthy meal, vegetable tagine with couscous is a great option.
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