Shortcut Moroccan Vegetable Tagine with Couscous

This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices

One 15.5-ounce can chickpeas, strained

1/3 cup golden raisins or chopped dried apricots

1 tablespoon harissa or 2 teaspoons sriracha, plus more if desired

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper

3 whole peeled canned tomatoes

One 10-oz package frozen diced butternut squash

1/3 cup pitted green olives, smashed with the side of a knife

1 cup couscous

2 tablespoons chopped fresh cilantro

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
  2. Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
  3. While the tagine simmers, prepare the couscous according to package directions.
  4. Remove the tagine from the heat, and stir in the cilantro. Adjust the seasoning with additional salt, pepper and harissa. Divide the couscous between four plates, and spoon the tagine over it. Serve with additional harissa on the side.
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