Spiced Vegetable Tagine with Couscous and Yogurt

Warm, earthy vegetables cooked in spiced tomato sauce, served over fluffy couscous topped with fresh yogurt and cilantro.

Difficulty: Easy

Time: 25-30 min

This dish is Vegetarian

Calories: 415 Fat: 3g Carbs: 81g Protein: 19g

A tagine is a North African Arabian dish named for the clay pot in which it’s traditionally cooked. The pot has a funnel-shaped lid and can withstand high temperatures, providing a great environment for cooking flavorful, aromatic dishes. In this recipe, we’ll mimic these wonderful flavors with a more typical cook’s tools.

Ingredients

Zucchini

Onion

Diced tomatoes

Green olives

Cauliflower

Cilantro

Garlic

Paprika

Yogurt

Moroccan couscous

Lebanese 7 spice

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Garnish To add decorative or savory touches to food.

Small pot

Medium pot

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Cut zucchini in half lengthwise, then slice into ¾” half moons. Dice onion. Cut cauliflower into medium size florets. Mince or grate garlic. Remove cilantro stems and discard, leaving leaves whole.

couscous

Step 2: COOK THE COUSCOUS

Bring 1 ¼ cups water to boil in small pot. Pour couscous into pot and cover. Turn heat off and allow to sit 8-10 min.

Step 3: SAUTE ONIONS & GARLIC

Heat 1 Tbsp. oil in medium pot over medium heat. Add onions, sauté until translucent, about 2-3 min. Add garlic, sauté for 1 min longer.

Step 4: MAKE THE TAGINE

Add Lebanese 7 spice and paprika to onions and garlic; cook until fragrant, about 1 min. Add cauliflower, zucchini, tomatoes and ¼ cup water. Season with a pinch of salt and pepper.

Step 5: COOK THE TAGINE

Cook, stirring frequently until vegetables are tender, about 12-15 min. Add olives, mix well.

Step 6: PLATE YOUR DISH

Divide couscous between two bowls. Top with vegetable tagine. Dollop yogurt on top and garnish with cilantro leaves. Enjoy!