Moroccan | Vegetable Tagine with Couscous

Posted on April 2, 2014

The veggies turn orange because of the saffron. This is a tasty dish. You can make it vegan by substituting oil for the butter and using vegetable stock.

Yield: 6 to 8 servings

Ingredients

2 cups water or stock

1 ounce unsalted butter (2 tablespoons)

12 ounces couscous (about 2 cups)

3 tablespoon extra virgin olive oil

1 medium onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 jalapeño chile, seeded and coarsely chopped

2 teaspoons freshly grated ginger

4 small carrots, quartered lengthwise

4 baby artichokes, quartered

4 small turnips, quartered lengthwise

1 red and 1 green bell pepper, seeded and cut into 1/2-inch strips

2 large tomatoes, cored and coarsely chopped

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground cumin

2 teaspoons sweet Hungarian paprika

2 teaspoons sugar

2 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper

2 cups cooked garbanzo beans

pinch of saffron threads, soaked 10 minutes in 1 cup of stock

 

Method

In a large ovenproof bowl, combine the boiling water and butter; add the couscous, stir, cover and let stand for 5 minutes. (Or follow directions on your couscous box.)

Heat oil in a large soup pot over medium heat; add onion, garlic, jalapeño, ginger, carrots, artichokes, turnips, zucchini, bell peppers, tomatoes, nutmeg, cumin, paprika, sugar, salt, and pepper. Sauté vegetables for 5 minutes, then stir in the garbanzos, saffron, and stock. Cover, reduce heat, and cook for 15 minutes, stirring the vegetables occasionally.

To serve, spoon the couscous onto a deep platter and spoon the vegetables over it.

 

(Ref. Home Chef's "Vegetable Tagine with Couscous" recipe, "Mediterranean Meals" class.)