Tangine of Moroccan Vegetables with Couscous Recipe

Name: Tangine of Moroccan Vegetables with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 each onions medium, sliced; 1 each sweet red bell peppers seeded, cut into 3/4 inch wide strips; 2 cloves garlic peeled; 1 teaspoon turmeric; 1 teaspoon ginger ground; 1/2 teaspoon cinnamon ground; 1/2 teaspoon sea salt fine; 1/4 teaspoon cayenne pepper; 1/4 teaspoon saffron threads crushed; 4 each carrots medium, cut into 1 inch lengths; 1 each butternut squash pared, seeded, cut into 2inch pieces; 15 ounces tomatoes canned; 1 cup vegetable stock or bouillon; 2 each zucchini medium, cut into 1 inch chunks; 1 cup chickpeas (garbanzo beans) cooked; 1/2 cup raisins, seedless; 3 cups water; 2 tablespoons olive oil; 1/2 teaspoon sea salt fine; 1 1/2 cups couscous whole wheat; 1/2 cup almonds coarsely chopped, toasted

Servings: persons

2 tablespoons olive oil
2 each onions medium, sliced
1 each sweet red bell peppers seeded, cut into 3/4 inch wide strips
2 cloves garlic peeled
1 teaspoon turmeric
1 teaspoon ginger ground
1/2 teaspoon cinnamon ground
1/2 teaspoon sea salt fine
1/4 teaspoon cayenne pepper
1/4 teaspoon saffron threads crushed
4 each carrots medium, cut into 1 inch lengths
1 each butternut squash pared, seeded, cut into 2inch pieces
15 ounces tomatoes canned
1 cup vegetable stock or bouillon
2 each zucchini medium, cut into 1 inch chunks
1 cup chickpeas (garbanzo beans) cooked
1/2 cup raisins, seedless
3 cups water
2 tablespoons olive oil
1/2 teaspoon sea salt fine
1 1/2 cups couscous whole wheat
1/2 cup almonds coarsely chopped, toasted

1
Make the tangine: In a large saucepan, heat the oil over medium heat.
2
Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes.
3
Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt, cayenne, and saffron, and stir for 1 minute.
4
Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon.
5
Bring to a simmer over high heat.
6
Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
7
Stir in the zuchinni, garbanzo beans, and raisins.
8
Cover and continue cooking until the squash is tender, about 5 to 10 minutes.
9
Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat.
10
Stir in the couscous.
11
Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes.
12
Place the couscous on a warmed serving platter and make a well in the center.
13
With a slotted spoon, spoon the vegetables into the well.
14
Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.

606

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 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 each onions medium, sliced, 1 each sweet red bell peppers seeded, cut into 3/4 inch wide strips, 2 cloves garlic peeled, and more.

Yes, Tangine of Moroccan Vegetables 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.

Tangine of Moroccan Vegetables with Couscous

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