Best 2 Shortcut Moroccan Vegetable Tagine With Couscous Recipes

Are you seeking a flavorful and delightful recipe that captures the essence of Moroccan cuisine without the hassle of extensive preparation time? Look no further! Discover the joy of creating a delectable shortcut Moroccan vegetable tagine with couscous, an explosion of vibrant flavors that will transport you to the heart of the vibrant market stalls of Marrakech. This dish combines tender vegetables, aromatic spices, and the comforting warmth of couscous, resulting in a culinary masterpiece that will tantalize your taste buds and satisfy your craving for a wholesome and delectable meal. Prepare to embark on a culinary adventure as we guide you through the steps of preparing this mouthwatering dish, promising a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN TAGINE WITH COUSCOUS

Moroccan Tagine With Couscous image

If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!

Provided by Stellina

Categories Lemon

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4

VEGETABLE TAGINE WITH COUSCOUS

Vegetable Tagine with Couscous image

Categories Vegetable Stew Vegetarian Potluck Boil

Yield serves 10

Number Of Ingredients 17

Ingredients

1 large onion
2 cloves garlic
2 carrots
3 zucchini
3 yellow squash
1 green bell pepper
2 eggplants
1 tablespoon canola oil
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon crushed red pepper
1 teaspoon salt
3 1/2 cups water
1/2 cup raisins
1 (15-ounce) can diced tomatoes
1 (15-ounce) can chickpeas
2 1/2 cups uncooked couscous

Steps:

Peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Peel the carrots and cut into 1/8-inch-thick slices. Trim the ends of the zucchini and yellow squash and discard. Cut them in half lengthwise and slice widthwise into 1/4-inch-thick pieces. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/2-inch pieces. Peel the eggplants and cut into 1/2-inch cubes.
Place the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the carrots, zucchini, squash, bell pepper, cumin, cinnamon, crushed red pepper, salt, and 1 cup of the water and cook, stirring occasionally, for 5 minutes. Stir in the eggplant, the raisins, the tomatoes with their juice, and the chickpeas with their liquid. Cover and cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender.
Meanwhile, bring the remaining 2 1/2 cups of water to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
Spoon some of the couscous into the center of each plate and top with the vegetable tagine.
cooking 101
A tagine is a Moroccan stew named after the special pot in which it's cooked. A traditional tagine pot is made of heavy clay and consists of a base that's circular and flat with low sides, and a large cone-shaped cover that rests inside the base during cooking. The design of the cover returns the condensation to the bottom. The cover is removed and the base is taken to the table for serving.

Tips:

For a richer flavor, use vegetable broth instead of water.
If you don't have a tagine, you can use a Dutch oven or a large pot.
To make the tagine ahead of time, cook the vegetables and sauce according to the recipe, then let it cool completely. Store the tagine in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the tagine over low heat until warmed through.
Serve the tagine with couscous, rice, or quinoa.

Conclusion:

This shortcut Moroccan vegetable tagine with couscous is a quick and easy weeknight meal that's packed with flavor. The combination of vegetables, spices, and herbs creates a delicious and healthy dish that's sure to please everyone at the table. Plus, it's a one-pot meal, which means less cleanup!