Moroccan Vegetable Tagine with Couscous

★ 4.8 · Advanced

This vegan tagine slow-simmers root vegetables, chickpeas, and dried apricots in warm Moroccan spices, served over fluffy couscous for an impressive dinner that is worth the extra steps.

30 minPrep Time

50 minCook Time

80 minTotal Time

6 servingsYield

Why You'll Love This

Naturally vegan with warm, complex spicing
Impressive dinner-party worthy presentation
Sweet-savory balance from apricots and root vegetables

Ingredients

3 tablespoonsolive oil
1large yellow onion, diced
3 clovesgarlic, minced
1 tablespoonfresh ginger, grated
2 tablespoonsras el hanout spice blend (cumin, cinnamon, coriander, turmeric, and cayenne)
2medium carrots, peeled and cut into 1-inch chunks
1medium sweet potato, peeled and cut into 1-inch chunks
1small butternut squash (about 1 lb), peeled and cut into 1-inch chunks
1 can (15 oz)chickpeas, drained and rinsed
1 can (14.5 oz)diced tomatoes
2 1/2 cupsvegetable broth
1/2 cupdried apricots, quartered
1 1/2 teaspoonssalt, plus more to taste
1 1/2 cupscouscous
1 1/2 cupsboiling water
1/4 cupsliced almonds, toasted
1/4 cupfresh cilantro, chopped, for garnish

Nutrition (estimated per serving)

420Calories

11gProtein

10gFat

74gCarbs

11gFiber

640mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.