Moroccan Vegetable Tagine with Pine Nut Couscous
Author: Chef Eli
Recipe type: Vegetarian
- 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
- 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!
Recipe by Chef Times Two at https://www.cheftimestwo.com/moroccan-vegetable-tagine-pine-nut-couscous/
3.5.3208