Best Tagine Of Spring Vegetables With Spiced Tomato Broth And Couscous Recipes

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

Ingredients

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

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

Ingredients

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.

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

Root Vegetable Tagine With Herbed Couscous image

A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.

Provided by Sarah Copeland

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
1 large white or yellow onion, roughly chopped
Kosher salt
3 garlic cloves, smashed and peeled
1 cinnamon stick
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 cups vegetable stock
1 medium butternut squash (about 2 1/4 pounds), peeled and cut into bite-size pieces
4 small carrots, peeled and cut into bite-size pieces
1 (28-ounce) can whole peeled tomatoes, with their juices, tomatoes roughly chopped
1 lemon, peel removed in strips with a vegetable peeler and reserved, remaining lemon cut into wedges
1 (14-ounce) can chickpeas, drained and rinsed
1/3 cup golden or brown raisins
1 tablespoon honey
Black pepper
Fresh pomegranate seeds, for garnish
Roughly chopped parsley or cilantro leaves, for garnish
2 1/2 cups vegetable stock
2 1/4 cups whole-wheat couscous (14 ounces)
Zest from 1 lemon
1 1/2 teaspoons salt
1 packed cup chopped parsley leaves

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

TAGINE OF SPRING VEGETABLES WITH SPICED TOMATO BROTH AND COUSCOUS

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous image

Provided by Shawn McClain

Categories Leafy Green Tomato Vegetable Low Fat Spring Healthy Vegan Couscous Self

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

2 cups vegetable broth
2 cloves garlic, peeled
2 thin slices fresh ginger
1 tsp coriander
1 tsp cumin
1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices
1 tbsp tomato paste
1 cup baby carrots
1 cup cauliflower florets
1 medium zucchini, cut into 1/2-inch slices
1/2 cup sliced radishes
1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)
1 cup frozen pearl onions
1 cup cherry tomatoes
2 cloves garlic, peeled and minced
2 tbsp extra-virgin olive oil
1 tbsp garam masala spice (found in supermarkets)
2 cups roughly chopped mustard greens
3 cups cooked whole-wheat couscous

Steps:

Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.