Best Moroccan Tagine With Couscous Recipes

Shortcut Moroccan Vegetable Tagine with Couscous image

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.

Moroccan Tagine With Couscous image

Provided by Stellina

Categories Lemon

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger (I prefer using fresh)
2 teaspoons ground paprika
2 teaspoons ground cumin
1 cinnamon stick
1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
1 (400 g) can of peeled tomatoes
1 cup vegetable stock
100 g dried pear halves, halved
60 g pitted prunes
2 zucchini, cut into large chunks
300 g instant couscous
1 tablespoon olive oil
3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley)
1/3 cup almonds

Steps:

Preheat the oven to moderate 350°F.
Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
Add the spices and cook for 3 minutes.
Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
Add the lemon, tomatoes, stock, pears and prunes.
Cover, transfer to the oven and cook for 30 minutes.
Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
Flake with a fork.
Remove the cinnamon stick from the vegetables, then stir in the parsley.
Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.