Pearl Couscous Tagine Recipe

Name: Pearl Couscous Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 cloves garlic, minced; One 1-inch piece ginger, peeled and minced; 1 1/2 teaspoons ground cumin; 2 teaspoons ground turmeric; Two 3-inch cinnamon sticks; 1/3 cup chopped dried apricots, dates, or raisins; 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned); 2 cups vegetable stock; 1 cup cooked or drained canned chickpeas; 2 medium carrots, cut into bite-size chunks; 1/2 head cauliflower, cut into bite-sized chunks; 2 zucchini, cut into bite-sized chunks; Salt and freshly ground black pepper; 1 cup pearl couscous

Servings: persons

2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
One 1-inch piece ginger, peeled and minced
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
Two 3-inch cinnamon sticks
1/3 cup chopped dried apricots, dates, or raisins
1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned)
2 cups vegetable stock
1 cup cooked or drained canned chickpeas
2 medium carrots, cut into bite-size chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
Salt and freshly ground black pepper
1 cup pearl couscous

1
Put the oil in a deep skillet with a lid over medium-high heat.
2
Add the onion and cook until it softens, about 5 minutes.
3
Add the garlic, ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes.
4
Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil.
5
Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender.
6
(The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days.
7
Bring it to a simmer before proceeding.)
8
Add the couscous and cook until al dente, about 10 minutes.
9
It should have a stewy consistency.
10
Taste and adjust the seasoning.
11
Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.
12
Pearl Couscous Tagine with Caramelized Butternut Squash.
13
Replace the apricots with pitted prune, and the chickpeas with 1/2 cup mixed almonds and chopped Preserved Lemons .
14
Omit the carrots, cauliflower, and zucchini.
15
Add a medium (about 1 pound) butternut squash, peeled and cut into 1/2-inch slices.
16
In Step 1, cook the butternut squash in the oil until golden brown on both sides, about 10 minutes.
17
Add the onion once youve flipped the squash to cook the other side.
18
Proceed with recipe.

249

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 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 onion, chopped, 2 cloves garlic, minced, One 1-inch piece ginger, peeled and minced, and more.

Yes, Pearl Couscous Tagine 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.

Pearl Couscous Tagine

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