Ingredients
-
1 tablespoon olive oil
-
1 small onion, diced
-
1 garlic clove, minced
-
2 carrots, cut into ¼-inch coins
-
1 teaspoon paprika
-
1 teaspoon ground cinnamon
-
1 teaspoon ground cumin
-
½ teaspoon freshly grated ginger or ¼ teaspoon ground ginger
-
2 teaspoons kosher salt
-
1 (14.5-ounce) can diced tomatoes
-
1 small butternut squash, peeled and cut into chunks (about 2 cups)
-
2 cups cauliflower florets (from about 1 small head)
-
2 cups low-sodium vegetable broth
-
2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
-
¼ cup raisins or currants
-
3 cups cooked couscous
-
Optional accompaniments: slivered or sliced almonds, diced green or black olives
Instructions
-
Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 3 minutes, stirring occasionally.
-
Add the vegetables and spices. Stir in the carrots, paprika, cinnamon, cumin, ginger, and salt. Cook for another 5 minutes, until the vegetables begin to soften and the spices become fragrant.
-
Build the tagine. Add the diced tomatoes, butternut squash, cauliflower, and vegetable broth. Stir to combine.
-
Simmer until tender. Cover the pot, reduce the heat to low, and simmer for 15–20 minutes.
-
Add chickpeas and raisins. Stir in the chickpeas and raisins or currants. Continue cooking for another 10–15 minutes, until the vegetables are tender and the flavors have melded.
-
Prepare the couscous. If it isn’t already prepared, cook the couscous according to its package directions.
-
Serve. Spoon the tagine over the cooked couscous. Add sliced almonds or diced olives if desired.
Notes
-
Cut vegetables evenly: Similar-sized pieces help the squash, carrots, and cauliflower cook at roughly the same rate.
-
Bloom the spices: Cooking the spices with the onions and carrots helps release their aroma and deepen the flavor.
-
Check the liquid: Keep the pot covered while simmering. If the mixture becomes too thick before the vegetables are tender, add a splash of vegetable broth.
-
Taste before serving: The recipe calls for 2 teaspoons of kosher salt. Adjust to taste, especially if using salted broth or canned ingredients.
-
Use canned chickpeas: Rinse and drain them well to save preparation time.
