Root Vegetable Tagine With Herbed Couscous
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1large white or yellow onion, roughly chopped
- Kosher salt
- 3garlic cloves, smashed and peeled
- 1cinnamon stick
- 1(1-inch) piece fresh ginger, peeled and finely chopped
- 2teaspoons ground coriander
- 2teaspoons ground turmeric
- 2cups vegetable stock
- 1medium butternut squash (about 2¼ pounds), peeled and cut into bite-size pieces
- 4small carrots, peeled and cut into bite-size pieces
- 1(28-ounce) can whole peeled tomatoes, with their juices, tomatoes roughly chopped
- 1lemon, peel removed in strips with a vegetable peeler and reserved, remaining lemon cut into wedges
- 1(14-ounce) can chickpeas, drained and rinsed
- ⅓cup golden or brown raisins
- 1tablespoon honey
- Black pepper
- Fresh pomegranate seeds, for garnish
- Roughly chopped parsley or cilantro leaves, for garnish
- 2½cups vegetable stock
- 2¼cups whole-wheat couscous (14 ounces)
- Zest from 1 lemon
- 1½teaspoons salt
- 1packed cup chopped parsley leaves
For the Root-vegetable Tagine
For the Herbed Couscous
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
Thom
Started to cook this in a real tagine but quickly discovered the volume and the amount of liquid was too much to contain. So, transferred to a cast iron dutch oven. Very good, but I'd want to work on the spice blend next time to ensure a fully complex flavor.
Audrey
Checking the notes here and the Cook's Illustrated version before I make this... CI recommends stirring in some plain yogurt. Also cumin and paprika, and an onion. Going to try combining these two recipes, but thinking the yogurt will help with the "something missing" feeling people are having.
Becky
After reading the comments, I used just 1 cup of stock, which was plenty. I added to the spice mix 1 tsp cumin, 1/2 tsp smoked paprika, and a heaping tsp of regular paprika. Later I stirred in a spoonful of harissa. I also added a small zucchini since my butternut squash was small. When the dish was cooked, I squeezed on some lemon and served with Greek yogurt, pomegranate seeds, and plain couscous made just with stock. It was excellent. My husband praised the dish.
Cindy
The vegetable dish (is this really a tagine??) is great, but had about 1 1/2 cups too much liquid (stock). Like another reader I started it in my tagine pot and had to transfer it halfway through to my largest sauce pan. The amount of couscous (2 1/4 cups) was about 3 times too much for 4 people in our family. Still, the result was a very nice dinner for a chilly winter evening.
Improvisor
I cut back the stock to 1 cup and left out the honey. This made it sauce-y but not soup-y, and gave more scope to the fresh ginger, which gave it a very nice bite.
Barbara
I followed advice of adding cumin and smoked paprika, also substituted preserved lemon for fresh lemon, replaced honey with pomegranate melasse. I'll serve with lemon zest along with other garnishes, fresh coriander and parsley.
Lisa
Delicious! I've made it 3 times now. I used a large Dutch oven and it does make 6-8 servings. Best version included San Marzano tomatoes that were in a thicker sauce, and the addition of 1 rounded tsp of curry powder. Also, be sure not to overcook--I did overcook it somewhat the first time in an effort to make the sauce thicker. May require several additions of salt, tasting after each one.
Downeast Mainer
I followed the suggestions of others, adding 2 tsp cumin, 2 tsp smoked paprika, and 1/2 can full fat coconut milk. I also added about 1 tsp Indian hot sauce. It was delicious, very satisfying and complex. I don't usually cook with pomegranate seeds, but they added an important acidic and textural contrast. (If you don't have them on hand, topping with high-quality chopped green olives could be a good alternative...) Finally: This definitely serves about 8 people as a main, not 4 as stated.
John
This was a tasty recipe. Personally I would leave out the honey and raisins, a bit too sweet fort my liking, and add some harissa our your favourite hot spices. The quantity is enough to feed a family of 6 , same goes for the couscous.
MB
With some small additions, this was delicious I added harissa paste and preserved lemon at the final step after adding the chickpeas. I also omitted the honey - the golden raisins give it the perfect touch of sweetness. I also did not add the lemon peel (since I added preserved lemon instead). Lastly, I added zucchini in addition to the butternut squash. Highly recommend drizzling pomegranate molasses on the couscous for some extra tang! Especially if you don’t have whole pomegranate on hand
MB
Wow this was tasty Made some minor adjustments based on prior commenters and it came out great I used just under two cups of broth instead of the 2.5 (honestly I could’ve used even less). I omitted honey, and instead stirred in preserved lemon and 3 tablespoons harissa paste after adding the chickpeas and golden raisins Really lovely flavors. I will say this made a truly ENORMOUS amount of food so we will have lots of leftovers
Barbara
This came out great. I pretty much followed the recipe, but I did use just a cup of couscous per one of the comments, which was plenty for four decent servings. Thank you!
Kathy G
Following up: fantastic! 4 stars. Used grated lemons n rind not peels. Added red pepper flakes. Ate with quinoa/farro made with broth, ginger and lime zest * juice. Added plain yogurt and drizzle of agave. Pomegranate arils really added pop and crunch. Def will make again!
Kathy G
Making this now. Taking suggestions on a more complex flavor profile. Added one to 2 teaspoons each of Ras El Haout, cumin, smoked paprika, regular paprika, tons more garlic and ginger, chopped fennel, zucchini, and yellow squash. Super excited. Will keep you posted.
S
Root vegetable? Because of the carrot I guess?
Sdo
Cooking with lemon peel in the whole time made dish too bitter.
Christina
Had fun w/this one! I like when recipes have a lot of prep but then cooking is, like, two steps. Makes for easy experimenting. Added cabbage when I sauteed the onion per another recipe and since I had green onions in my fridge I sliced up a couple of those and added w/garlic and ginger. Added 1tsp cumin, 1tsp smoked paprika and 1tsp harissa w/the spice mix, might add more harissa next time. Doubled garlic as always. 1.5 cups of stock. Dried cranberries instead of raisins. Drizzled tzaziki. Yum!
Tammy
Hmmm - the broth (used date syrup rather than honey so as to make vegan) is delicious. The vegetables took over an hour to be toothsome. Definitely a wonderful amount of broth to enjoy the moistened couscous. But not going into rotation.
Sara
Just to clarify this is not Israeli couscous that is larger grain and needs Approx 10 min. simmering in covered pan, but the very tiny that just needs boiling water and steeping.
Barbara
I followed advice of adding cumin and smoked paprika, also substituted preserved lemon for fresh lemon, replaced honey with pomegranate melasse. I'll serve with lemon zest along with other garnishes, fresh coriander and parsley.
Becky
After reading the comments, I used just 1 cup of stock, which was plenty. I added to the spice mix 1 tsp cumin, 1/2 tsp smoked paprika, and a heaping tsp of regular paprika. Later I stirred in a spoonful of harissa. I also added a small zucchini since my butternut squash was small. When the dish was cooked, I squeezed on some lemon and served with Greek yogurt, pomegranate seeds, and plain couscous made just with stock. It was excellent. My husband praised the dish.
Improvisor
I cut back the stock to 1 cup and left out the honey. This made it sauce-y but not soup-y, and gave more scope to the fresh ginger, which gave it a very nice bite.
Elizabeth
Made this as written but didn't make the couscous (had a ton of leftover polenta). Definitely make again. Mike suggested adding another can of chickpeas. Would probably need another cup of broth if adding more chickpeas.
MHixson
Fantastic combination of flavors. 4 servings? More like 8. I followed 2-1/2 pounds instructions of butternut by buying 2 lbs of diced butternut in produce aisle. Perhaps the smaller pieces caused the doubling effect. Hoping it will freeze well in food prep containers for delicious lunches.
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