Veggie tagine with couscous

Veggie tagine with couscous - a colorful vegetable and chickpea stew served with couscous and toasted pine nuts.

This is one of my favorite dishes, rich in vitamins and fresh vegetables. You can add other veggies, what you prefer. But I recommend you to try the recipe as it is. I'm sure you’ll love it too.

Portions: 6

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients:

  • 4 cloves of garlic

  • 3 tablespoons of olive oil

  • 1 teaspoon cumin

  • 1/2 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 1 tablespoon tomato paste

  • 2.5kg vegetables - eggplant, zucchini, red pepper, yellow pepper, carrot, red onion

  • 1 can of chickpeas

  • 100g candied apricots

  • 300g couscous

  • 1 teaspoon turmeric

  • 1/2 teaspoon salt

  • parsley

  • mint

  • pine nuts

Method:

  1. Finely chop the garlic. In a large pot, sauté the garlic with olive oil. Add the spices and cook everything for a minute on medium heat.

  2. Add the tomato paste and mix well. Pour in 500 ml of water and let it simmer.

  3. Cut the vegetables into larger, uneven pieces; add them depending on how you cut them in the pot. The order does not matter.

  4. Add the chickpeas to the liquid in the pot.

  5. Slice the apricots and add them to the pot. Stir well.

  6. Put the lid on, and let them cook for about 45 minutes on medium to low heat.

  7. When the vegetables are almost ready, add the couscous in a large bowl, add the turmeric, salt, and mix well. Pour hot water to cover the amount of couscous with a finger. Cover with a lid. Leave it aside for 10 minutes.

  8. After 10 minutes, mix it with a fork until all the lumps are broken up and it is aerated.

  9. On the plate I put about 2 and a half ladles of tagine, 3 spoons of couscous, and served it with toasted pine nuts, parsley, and fresh mint.

  10. Enjoy!

Nifanti Elena