Vegetable Tagine with Couscous

Instructions

1. Step 1

   Peel and finely chop the yellow onion, mince the garlic, and cut the carrot into thick half-moons and the zucchini into chunky half-moons.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat 30.0 ml olive oil in the tagine pot over medium heat, then sauté the yellow onion and garlic for 5 minutes until softened and fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 clove Garlic, 30.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: tagine pot — medium heat, wooden spoon

3. Step 3

   Add the carrot, zucchini, Ras El Hanout, and 2.0 gr salt to the tagine pot; sauté for 5 minutes until the vegetables are coated and beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Carrot, 8.0 gr Ras El Hanout, 2.0 gr Salt, 2.0 piece Zucchini

   Cookware: tagine pot — medium heat, wooden spoon

4. Step 4

   Stir the tomato, chickpea, vegetable stock, and remaining 2.0 gr salt into the tagine pot. Bring to a gentle simmer, cover, and cook for 20 minutes until the carrot is tender and the stew is fragrant and slightly thickened.

   Timer: 20 min (scalable)

   Ingredients used: 240.0 gr Chickpea, 2.0 gr Salt, 400.0 gr Tomato, 300.0 ml Vegetable Stock

   Cookware: tagine pot — low heat, wooden spoon

5. Step 5

   While the tagine simmers, heat the water in the saucepan over high heat until it reaches a full boil.

   Timer: 5 min (scalable)

   Parallel with step: 4

   Ingredients used: 320.0 ml Water

   Cookware: saucepan — high heat

6. Step 6

   Remove the saucepan from the heat, stir in the couscous and 15.0 ml olive oil, cover, and leave for 5 minutes until the liquid is absorbed and the couscous is tender.

   Timer: 5 min (scalable)

   Ingredients used: 280.0 gr Couscous, 15.0 ml Olive Oil

   Cookware: saucepan — off heat, wooden spoon

7. Step 7

   Fluff the couscous with the wooden spoon, taste the tagine and adjust its seasoning if needed, then serve the fluffy couscous alongside the tender vegetable stew.

   Cookware: saucepan, tagine pot, wooden spoon