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.
Home » Recipes » Moroccan Vegetable Tagine with Lemon Couscous
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-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
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.
Per Serving:580 calories (80 from fat), 9g total fat, 1g saturated fat, 610mg sodium, 107g carbohydrates, (13 g dietary fiber, 25g sugar), 17g protein.
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