Moroccan Tagine With Couscous Recipe

Name: Moroccan Tagine With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 onions, chopped; 1 teaspoon ground ginger (I prefer using fresh); 2 teaspoons ground paprika; 2 teaspoons ground cumin; 1 cinnamon stick; 1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin); 1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced; 1 (400 g) can of peeled tomatoes; 1 cup vegetable stock; 100 g dried pear halves, halved; 60 g pitted prunes; 2 zucchini, cut into large chunks; 300 g instant couscous; 1 tablespoon olive oil; 3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley); 1/3 cup almonds

Servings: persons

2 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger (I prefer using fresh)
2 teaspoons ground paprika
2 teaspoons ground cumin
1 cinnamon stick
1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
1 (400 g) can of peeled tomatoes
1 cup vegetable stock
100 g dried pear halves, halved
60 g pitted prunes
2 zucchini, cut into large chunks
300 g instant couscous
1 tablespoon olive oil
3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley)
1/3 cup almonds

1
Preheat the oven to moderate 350u00b0F.
2
Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
3
Add the spices and cook for 3 minutes.
4
Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
5
Add the lemon, tomatoes, stock, pears and prunes.
6
Cover, transfer to the oven and cook for 30 minutes.
7
Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
8
Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
9
Flake with a fork.
10
Remove the cinnamon stick from the vegetables, then stir in the parsley.
11
Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons oil, 2 onions, chopped, 1 teaspoon ground ginger (I prefer using fresh), 2 teaspoons ground paprika, and more.

Yes, Moroccan Tagine With Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Tagine With Couscous

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