Tangine of Moroccan Vegetables with Couscous
Yield
4 servingsPrep
20 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
onions
medium, sliced |
|
| 1 | each |
sweet red bell peppers
seeded, cut into 3/4 inch wide strips |
|
| 2 | cloves |
garlic
peeled |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
sea salt
fine |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
saffron threads
crushed |
*
|
| 4 | each |
carrots
medium, cut into 1 inch lengths |
|
| 1 | each |
butternut squash
pared, seeded, cut into 2inch pieces |
*
|
| 15 | ounces |
tomatoes
canned |
|
| 1 | cup |
vegetable stock
or bouillon |
|
| 2 | each |
zucchini
medium, cut into 1 inch chunks |
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked |
|
| ½ | cup |
raisins, seedless
|
|
| 3 | cups |
water
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
sea salt
fine |
|
| 1 ½ | cups |
couscous
whole wheat |
|
| ½ | cup |
almonds
coarsely chopped, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
onions
medium, sliced |
|
| 1 | each |
sweet red bell peppers
seeded, cut into 3/4 inch wide strips |
|
| 2 | cloves |
garlic
peeled |
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
sea salt
fine |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
saffron threads
crushed |
*
|
| 4 | each |
carrots
medium, cut into 1 inch lengths |
|
| 1 | each |
butternut squash
pared, seeded, cut into 2inch pieces |
*
|
| 433.5 | ml/g |
tomatoes
canned |
|
| 237 | ml |
vegetable stock
or bouillon |
|
| 2 | each |
zucchini
medium, cut into 1 inch chunks |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 118 | ml |
raisins, seedless
|
|
| 7.1E+2 | ml |
water
|
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
sea salt
fine |
|
| 355 | ml |
couscous
whole wheat |
|
| 118 | ml |
almonds
coarsely chopped, toasted |
*
|
Directions
Make the tangine: In a large saucepan, heat the oil over medium heat.
Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes.
Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt, cayenne, and saffron, and stir for 1 minute.
Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon.
Bring to a simmer over high heat.
Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
Stir in the zuchinni, garbanzo beans, and raisins.
Cover and continue cooking until the squash is tender, about 5 to 10 minutes.
Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat.
Stir in the couscous.
Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes.
Place the couscous on a warmed serving platter and make a well in the center.
With a slotted spoon, spoon the vegetables into the well.
Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.
