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Exotic Moroccan Vegetable Tagine with Couscous
Exotic Moroccan Vegetable Tagine with Couscous

Exotic Moroccan Vegetable Tagine with Couscous
A flavorful and aromatic Moroccan-inspired vegetable tagine served with fluffy couscous.
Exotic Moroccan Vegetable Tagine with Couscous
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 150
    g
     eggplant
  • 200
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 250
    ml
     vegetable broth
  • 1
    item
     cinnamon stick
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 50
    g
     dried apricots
  • 100
    g
     couscous
  • 20
    g
     almonds
Exotic Moroccan Vegetable Tagine with Couscous
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add minced garlic and cook for another minute.
  4. Stir in sliced carrots, zucchini, and eggplant. Cook for about 5 minutes.
  5. Add chickpeas, canned tomatoes, and vegetable broth to the pot.
  6. Stir in cinnamon stick, cumin powder, and coriander powder.
  7. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
  8. Add chopped dried apricots and cook for another 5 minutes.
  9. Meanwhile, prepare couscous according to package instructions.
  10. Serve the tagine over couscous and garnish with toasted almonds.
Nutrition Per Serving 1300 g Per 100g
Energy 600 kcal 46 kcal
Protein 18 g 1.4 g
Fibre 15 g 1.2 g
Salt 2 g 0.2 g
Sugar 20 g 1.5 g
Carbohydrates 90 g 6.9 g
Fat 22 g 1.7 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 150
    g
     eggplant
  • 200
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 250
    ml
     vegetable broth
  • 1
    item
     cinnamon stick
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 50
    g
     dried apricots
  • 100
    g
     couscous
  • 20
    g
     almonds
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Add minced garlic and cook for another minute.

Stir in sliced carrots, zucchini, and eggplant. Cook for about 5 minutes.

Add chickpeas, canned tomatoes, and vegetable broth to the pot.

Stir in cinnamon stick, cumin powder, and coriander powder.

Bring to a boil, then reduce heat and let simmer for about 20 minutes.

Add chopped dried apricots and cook for another 5 minutes.

Meanwhile, prepare couscous according to package instructions.

Serve the tagine over couscous and garnish with toasted almonds.

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