ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS
A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.
Provided by Sarah Copeland
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
- Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
- Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
- Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.
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BladeUprising
[email protected]I would highly recommend this tagine to anyone who loves Moroccan food or is looking for a new vegetarian dish to try.
Puiu Alex
[email protected]This tagine is a great way to get your kids to eat their vegetables. My kids loved the sweet potatoes and carrots.
SR vines
[email protected]I'm always looking for new vegetarian recipes, and this tagine definitely hit the spot! The flavors were incredible and the vegetables were cooked to perfection.
Aranthal 287
[email protected]The tagine was delicious and healthy. I felt good about serving it to my family.
Shams mohamed Amen
[email protected]I love how easy this tagine is to make. It's perfect for a weeknight meal when I'm short on time.
Mcgolan Sass
[email protected]This tagine is a must-try for vegetarians and meat-eaters alike! The combination of vegetables and spices creates a truly unique and unforgettable dish.
Jane Blevins
[email protected]I was disappointed with the tagine. The vegetables were overcooked and the sauce was bland.
Jamil Vai
[email protected]I found the tagine to be a bit too oily. I think I would try reducing the amount of olive oil next time.
Samura Samuel
[email protected]The tagine was good, but the flavors were a bit too subtle for my taste. I would have liked a bit more spice or heat.
Michael McGill
[email protected]I made this tagine for a potluck and it was a huge success! The colors of the vegetables were so vibrant and the taste was amazing. I highly recommend this recipe.
Richard Hahn
[email protected]This recipe is a keeper! The tagine was easy to make and turned out absolutely delicious. The vegetables were perfectly cooked and the sauce was incredibly flavorful.
Safayet Hossain
[email protected]The tagine was a hit at our dinner party! Everyone raved about the tender vegetables and the flavorful broth. I'll definitely be making this again.
Matthew Cowart
[email protected]This root vegetable tagine was a delightful culinary journey! The flavors were incredibly rich and complex, with the sweet potatoes, carrots, and parsnips harmonizing perfectly. The herbed couscous added a delightful nutty flavor and texture.