How to Make A Great Veggie Tagine and Cous Cous | From the cooking vault

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are often less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini has fewer calories, and mushrooms can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

Measure out equal parts couscous to boiling water, adding a little salt and oil if desired.

Pour boiling water over couscous, mix, and cover for 10 minutes.

Fluff couscous with hands or a fork after 10 minutes and optionally add butter or ghee.

Prepare the marinade by mixing sea salt and lemon zest into the charmoula.

Heat olive oil in a tagine until hot.

Sauté chopped onions in the hot olive oil until they are sweated down.

Add canned diced tomatoes to the sautéed onions and cook for a few more minutes.

Stir in the charmoula marinade and let the mixture cook until the colors change and the smell is aromatic.

Layer the chickpeas and cauliflower into the tagine, building a mound with the vegetables.

Add green beans last, then pour the remaining marinade over the vegetables.

Cover the tagine and simmer on medium-low to low heat for about 45 minutes, basting the vegetables with the liquid occasionally.

Check for doneness by testing the hardest vegetables for tenderness.

Remove the lid and simmer for a few more minutes to reduce excess liquid, optionally adding olives or dried fruit like apricots before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary