Moroccan Chickpea Tagine with Couscous

A warmly spiced Moroccan stew of chickpeas and vegetables simmered in tomato broth, served over fluffy whole‑wheat couscous.

Ingredients

• 2 cups cooked chickpeas
• 1 onion, 3 cloves garlic
• 2 carrots, 1 zucchini, 1 bell pepper
• 1/4 cup raisins
• 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cinnamon
• 14 oz diced tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1½ cups whole‑wheat couscous
• Salt & pepper
• Cilantro for garnish

Instructions

1. PREP AHEAD
2. - Dice onion, carrot, zucchini; mince garlic.
3. - Open chickpeas & diced tomatoes.
4. - Measure ras el hanout, cumin, paprika, cinnamon.
5. - Bring 1 c stock to boil for couscous.
6. COOKING STEPS
7. 1. Sweat onion in 2 Tbsp olive oil 4 min; add garlic & spices 30 sec.
8. 2. Stir in carrot, zucchini, tomatoes, chickpeas, 1 ½ c stock; cover, simmer 15 min until veg tender.
9. 3. Meanwhile pour boiling stock over 1 c couscous; cover 5 min; fluff with fork, add raisins & parsley.
10. 4. Season tagine with salt, lemon, fresh cilantro. Serve ladled over fluffy couscous.
11. (Active time ≈ 20 min | Total ≈ 30 min)

Nutrition Facts