Shortcut Moroccan Vegetable Tagine with Couscous Recipe

Name: Shortcut Moroccan Vegetable Tagine with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices; One 15.5-ounce can chickpeas, strained; 1/3 cup golden raisins or chopped dried apricots; 1 tablespoon harissa or 2 teaspoons sriracha, plus more if desired; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 3 whole peeled canned tomatoes; One 10-oz package frozen diced butternut squash; 1/3 cup pitted green olives, smashed with the side of a knife; 1 cup couscous; 2 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, strained
1/3 cup golden raisins or chopped dried apricots
1 tablespoon harissa or 2 teaspoons sriracha, plus more if desired
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 whole peeled canned tomatoes
One 10-oz package frozen diced butternut squash
1/3 cup pitted green olives, smashed with the side of a knife
1 cup couscous
2 tablespoons chopped fresh cilantro

1
Heat the oil in a large skillet over medium-high heat.
2
Add the onions and cook, stirring occasionally, until browned, about 7 minutes.
3
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.
4
Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water.
5
Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes.
6
Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes.
7
Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
8
While the tagine simmers, prepare the couscous according to package directions.
9
Remove the tagine from the heat, and stir in the cilantro.
10
Adjust the seasoning with additional salt, pepper and harissa.
11
Divide the couscous between four plates, and spoon the tagine over it.
12
Serve with additional harissa on the side.

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* 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 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices, One 15.5-ounce can chickpeas, strained, 1/3 cup golden raisins or chopped dried apricots, and more.

Yes, Shortcut Moroccan Vegetable Tagine with Couscous falls under the General 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.

Shortcut Moroccan Vegetable Tagine with Couscous

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