Tangine of Moroccan Vegetables with Couscous
Submitted by lorna
Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
75 minWelcome to a pot full of North African sunshine.
This vegetable tagine layers butternut squash, carrots, zucchini, and chickpeas in a saffron-tinted broth fragrant with turmeric, ginger, cinnamon, and a whisper of cayenne.
Plump raisins add pockets of sweetness that balance the earthy warmth of the spices, and the whole thing simmers until everything is fork-tender and the kitchen smells incredible.
Spoon it over fluffy whole wheat couscous, drizzle with the golden cooking juices, and scatter toasted almonds on top for crunch.
It’s entirely plant-based, deeply satisfying, and the kind of meal that makes you forget you’re not eating meat.
Variations
- Add preserved lemons. Stir in a chopped preserved lemon at the end for that authentic Moroccan tang.
- Sweet potato swap. Use sweet potato in place of butternut squash for a slightly different sweetness and silkier texture.
- Harissa drizzle. Serve with a spoonful of harissa on the side for anyone who wants to crank up the heat.
Pro Tips
- Crush the saffron. Crushing the threads between your fingers before adding releases more color and flavor into the broth.
- Stagger the vegetables. Hearty roots go in first; zucchini and chickpeas get added later so nothing turns to mush.
- Let the couscous steam. Five minutes off the heat with the lid on is all it needs. Fluff with a fork before serving.
Ingredients
Directions
Make the tangine: In a large saucepan, heat the oil over medium heat.
Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes.
Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt, cayenne, and saffron, and stir for 1 minute.
Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon.
Bring to a simmer over high heat.
Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
Stir in the zuchinni, garbanzo beans, and raisins.
Cover and continue cooking until the squash is tender, about 5 to 10 minutes.
Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat.
Stir in the couscous.
Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes.
Place the couscous on a warmed serving platter and make a well in the center.
With a slotted spoon, spoon the vegetables into the well.
Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.
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