Vegetable Tagine With Toasted Almond Couscous Recipes

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VEGETABLE TAGINE



Vegetable Tagine image

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Provided by Nagi

Categories     Mains

Number Of Ingredients 27

1 tbsp cardamom powder
1 tbsp coriander powder
1 tbsp cumin powder
1 1/2 tsp ground fennel seeds / fennel powder
1 tsp cayenne ((omit for non-spicy))
2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ground ginger
5 tbsp olive oil
1/2 red onion (sliced; (sub any type of onion))
1 garlic clove (, finely minced)
800g/1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1" cubes)
1 small eggplant (, cut into 2.5cm / 1/2" cubes)
1/2 cauliflower head (, small, cut into bite size florets)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces (red or yellow))
2 tomatoes (, seeds removed, cut into 1cm / 1/3" dice)
3 1/2 cups water
2 tsp salt
1/2 tsp black pepper
400g/ 14oz canned chickpeas (, drained)
200g / 60z green beans (, cut into 3.5cm / 1.5" pieces (~2 cups cut))
Zest of 1 lemon
2 tbsp lemon juice
1/2 cup slivered almonds (, toasted)
1/4 cup coriander / cilantro (, roughly chopped)
Plain yogurt
Pinch of paprika or cayenne pepper

Steps:

  • Combine Tagine Spice Mix ingredients.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
  • Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
  • Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
  • Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
  • Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
  • Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
  • Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
  • Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
  • For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

Nutrition Facts : Calories 200 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 708 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

VEGETABLE TAGINE



Vegetable Tagine image

An flavorful and delicious meal. A must-try!

Provided by sshafer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 sweet potatoes, chopped
1 eggplant, chopped
4 plum tomatoes, chopped
3 zucchini, chopped
½ cup raisins
3 (16 ounce) cans chicken broth
2 tablespoons lemon juice
1 tablespoon honey
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 (15.5 ounce) can garbanzo beans, rinsed and drained
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.
  • Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.
  • Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 55.6 g, Cholesterol 5.7 mg, Fat 4.3 g, Fiber 11.1 g, Protein 9.1 g, SaturatedFat 0.5 g, Sodium 1774.1 mg, Sugar 20.7 g

VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS



Vegetable tagine with almond & chickpea couscous image

A take on a traditional Moroccan dish, this quick tagine will have you thinking of Arabian nights

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 15

400g pack shallot , peeled and cut in half
2 tbsp olive oil
1 large butternut squash , about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
1 tsp ground cinnamon
½ tsp ground ginger
450ml strong-flavoured vegetable stock
12 small pitted prunes
2 tsp clear honey
2 red peppers , deseeded and cut into chunks
3 tbsp chopped coriander
2 tbsp chopped mint , plus extra for spinkling
250g couscous
1 tbsp harissa (Moroccan chilli paste)
400g can chickpea , rinsed and drained
handful toasted flaked almonds

Steps:

  • Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
  • Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
  • Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

Nutrition Facts : Calories 483 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 33 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.61 milligram of sodium

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS



Shortcut Moroccan Vegetable Tagine with Couscous image

This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1/3 cup golden raisins or chopped dried apricots
1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 whole peeled canned tomatoes
One 10-ounce package frozen diced butternut squash
1/3 cup pitted green olives, smashed with the side of a knife
1 cup couscous
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
  • Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
  • While the tagine simmers, prepare the couscous according to the package directions.
  • Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS



Vegetable and Chickpea Tagine With Couscous image

This Moroccan vegetable and chickpea tagine with cauliflower, sweet potato, and spices is served over couscous. The stew is a delicious vegan dish.

Provided by Miri Rotkovitz

Categories     Dinner     Entree     Lunch     Side Dish

Time 55m

Number Of Ingredients 21

For the Vegetable Tagine:
2 tablespoons extra virgin olive oil
1 small onion (peeled and chopped, about 1 cup/165 g)
4 large cloves garlic (peeled, smashed, and chopped)
1 1/2 teaspoons cumin
1 teaspoon ginger
1 teaspoon cinnamon
1 large sweet potato (peeled and cut into 1-inch chunks, about 2 cups/350 g)
2 cups/475 ml vegetable stock
4 cups/325 g cauliflower florets
1 (14 1/2-ounce/411 g) can diced tomatoes with juice (or canned whole plum tomatoes, chopped, with their juice)
1 (15-ounce/425 g) can chickpeas (drained)
Sea salt and freshly ground black pepper to taste
For the Couscous:
1 1/2 cups/355 ml water
1 tablespoon extra virgin olive oil
1 1/2 cups/260 g couscous (regular or whole wheat)
Garnish: harissa
Garnish: slivered almonds or whole cashews
Garnish: golden raisins
Garnish: finely chopped parsley

Steps:

  • Gather the ingredients.
  • Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
  • Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
  • Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
  • Add the sweet potato and sauté to coat with the spices.
  • Pour in the vegetable stock.
  • Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
  • Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
  • Season to taste with salt and pepper.
  • Remove from the heat and allow the tagine to rest while you prepare the couscous.
  • Bring the water and oil to a boil in a medium saucepan.
  • Stir in the couscous.
  • Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
  • Fluff with a fork.
  • Spoon a mound of couscous into shallow bowls.
  • Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
  • Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.

Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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