This hearty Moroccan tagine is a celebration of earthy flavors and vibrant spices. The dish features tender carrots, butternut squash, and zucchini simmered in a rich, aromatic broth infused with turmeric, ginger, cinnamon, and saffron. Sweet raisins and toasted almonds add delightful textural contrast and natural sweetness to the savory vegetable stew. Served over fluffy whole wheat couscous, this meal is both comforting and nutritious. It&# 226;ÂÂs perfect for cozy weeknight dinners or as a colorful centerpiece for vegetarian gatherings. The slow cooking process allows the vegetables to become incredibly tender while absorbing the complex spice blend, creating a deeply satisfying and wholesome dish that appeals to the whole family.
Tangine Of Moroccan Vegetables With Couscous
Description
This hearty Moroccan tagine is a celebration of earthy flavors and vibrant spices. The dish features tender carrots, butternut squash, and zucchini simmered in a rich, aromatic broth infused with turmeric, ginger, cinnamon, and saffron. Sweet raisins and toasted almonds add delightful textural contrast and natural sweetness to the savory vegetable stew. Served over fluffy whole wheat couscous, this meal is both comforting and nutritious. It&# 226;ÂÂs perfect for cozy weeknight dinners or as a colorful centerpiece for vegetarian gatherings. The slow cooking process allows the vegetables to become incredibly tender while absorbing the complex spice blend, creating a deeply satisfying and wholesome dish that appeals to the whole family.Ingredients
Directions
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Cut 2 garlic cloves, peeled, into 3/4" wide strips.
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Cut 4 medium carrots into 1" lengths.
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Peel, seed, and cut 1 butternut squash into 2-inch pieces.
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Cut 2 medium zucchini into 1" chunks.
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In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
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Add the sliced onions and cook, stirring often, until lightly browned, about 6 to 8 minutes.
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Add the bell pepper, garlic, 1 teaspoon turmeric, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon crushed saffron threads.
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Stir the spice mixture for 1 minute until fragrant.
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Stir in the carrots, squash, 15 oz canned tomatoes with their juice, and 1 cup vegetable stock, breaking up the tomatoes with the spoon.
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Bring the mixture to a simmer over high heat.
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Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
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Stir in the zucchini, 1 cup cooked garbanzo beans, and 1/2 cup raisins.
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Cover and continue cooking until the squash is tender, about 5 to 10 minutes.
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Meanwhile, in a large saucepan, combine 3 cups water, 2 tablespoons olive oil, and 1/2 teaspoon fine sea salt and bring to a boil over high heat.
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Stir in 1 1/2 cups whole wheat couscous.
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Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes.
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Place the couscous on a warmed serving platter and make a well in the center.
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With a slotted spoon, spoon the vegetables into the well.
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Pour the tagine cooking juices over the couscous, sprinkle with 1/2 cup coarsely chopped toasted almonds, and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 94.0kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 1.5g6%
- Sugars 3.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making this dish excellent for meal prep.
You can substitute butternut squash with sweet potatoes or pumpkin. For a different texture, try adding diced eggplant or potatoes.
Toasting the almonds just before serving ensures they remain crunchy. If you prefer a richer broth, use a high-quality vegetable stock or add a splash of vegetable bouillon.
