Vegetable and Chickpea Tagine with Couscous

Instructions

1. Step 1

   Using the vegetable peeler and chef's knife on the cutting board, peel and finely dice the onion, peel and mince the garlic, peel and thickly slice the carrot, and rinse and cut the zucchini into chunky half-moons. Rinse and drain the chickpea in the colander; keep the tomato undrained.

   Cookware: Chef Knife — prep, colander — rinsing, cutting board — prep, Vegetable Peeler — prep

2. Step 2

   Heat 20.0 ml of olive oil in the Dutch oven over medium heat, then sauté the onion and garlic for 5 minutes until softened and fragrant but not browned. Add the carrot, zucchini, and Ras El Hanout and stir for 2 minutes until the spices smell aromatic.

   Timer: 7 min (fixed)

   Ingredients used: 240.0 gr Carrot, 15.0 gr Garlic, 20.0 ml Olive Oil, 180.0 gr Onion, 10.0 gr Ras El Hanout, 300.0 gr Zucchini

   Cookware: Dutch oven — medium heat

3. Step 3

   Add the tomato, chickpea, and 400.0 ml of vegetable stock to the Dutch oven, stir well, and bring to a gentle simmer over medium heat. Cook for 25 minutes, stirring occasionally, until the carrot is fork-tender and the sauce is thickened; add the salt gradually during the final 2 minutes and taste for balanced seasoning.

   Timer: 25 min (scalable)

   Ingredients used: 480.0 gr Chickpea, 4.0 gr Salt, 400.0 gr Tomato, 400.0 ml Vegetable Stock

   Cookware: Dutch oven — medium heat

4. Step 4

   While the tagine simmers, heat 360.0 ml of vegetable stock in the saucepan with lid over high heat until steaming and just boiling.

   Timer: 5 min (scalable)

   Parallel with step: 3

   Ingredients used: 360.0 ml Vegetable Stock

   Cookware: saucepan with lid — high heat

5. Step 5

   Stir 280.0 gr of couscous into the hot stock, cover with the lid, and remove the saucepan with lid from the heat. Let it stand for 5 minutes, then check that the grains have absorbed the stock and are tender.

   Timer: 5 min (scalable)

   Parallel with step: 3

   Ingredients used: 280.0 gr Couscous

   Cookware: saucepan with lid — off heat, covered

6. Step 6

   Fluff the couscous in the saucepan with lid, then stir 10.0 ml of olive oil through the finished tagine in the Dutch oven. Serve the thick, aromatic tagine with the fluffy couscous.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: Dutch oven — off heat, saucepan with lid — off heat