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 |
| Active: | 20 min |
| Yield: | 4 servings |
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, drained
- 1/3 cup golden raisins or chopped dried apricots
- 1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 whole peeled canned tomatoes
- One 10-ounce 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
Instructions
- 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.
- 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.
- While the tagine simmers, prepare the couscous according to the package directions.
- Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 483 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 14 g |
| Sugar | 16 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 838 mg |
Reviews
I halved the harissa because mine is hot, but we loved the blend of flavors! Comfort winter meal. I used garlic and vegetable broth in my couscous which added a nice flavor balance.
it was actually pretty bland, the raisins didn’t blend well with the other ingredients.