This Moroccan Vegetable Tagine with Pine Nut Couscous is a great vegetarian dish for any night of the week. With all of the exotic flavors, you won’t even miss the meat! Enjoy!
Moroccan Vegetable Tagine with Pine Nut Couscous
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Vegetarian
Ingredients
- For the tagine:
- 3 tbsp EVOO
- 1 small onion, finely chopped
- 3 cloves of garlic, thinly sliced
- 4 carrots, chopped into 1" rounds
- 4 celery stalks, chopped into 1" pieces
- 2 large zucchini, chopped into 1" rounds
- 2 large yellow squashes, chopped into 1" rounds
- 1½ cups grape tomatoes
- 1½ cups canned garbanzo beans, rinsed
- 1tsp coriander
- 1 tsp cumin
- ⅓ tsp cayenne pepper
- ½ tsp cinnamon
- 2 cups low sodium vegetable broth
- ½ cup fresh cilantro leaves
- Salt and Pepper to taste
- For the couscous:
- 2 cups dry couscous
- 3 cups of boiling water
- 2 tbsp butter, unsalted
- ¼ cup pine nuts, toastes
- Salt and Pepper to taste
Instructions
- For the tagine:
- In a large dutch oven over medium heat, saute onions in the EVOO for five minutes. Add garlic and saute another two minutes.
- Add the carrots, celery, zucchini, yellow squash, tomatoes, cumin, cayenne pepper, and cinnamon. Saute another five minutes.
- Add tomatoes, garbanzos, vegetable broth, and salt and pepper.
- Turn the heat down to low and simmer for 40 minutes stirring occasionally.
- Stir in ¼ cup of the cilantro leaves and remove from heat. Reserve the other ¼ cup of cilantro leaves for garnish.
- For the couscous:
- Pour boiling water and butter into 2 cups of dry couscous. Stir and cover for five minutes.
- Fluff with a fork and stir in pine nuts.
- Serve with tagine. Enjoy!
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