Vegetable and Chickpea Tagine With Couscous Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (17)

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, peeled and chopped (about 1 cup; 165 grams)
  • 4 large cloves garlic, peeled, smashed, and chopped
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 large sweet potato, peeled and cut into 1-inch chunks (about 2 cups; 350 grams)
  • 2 cups (475 milliliters) vegetable stock
  • 4 cups (325 grams) cauliflower florets
  • 1 (15-ounce) can (425 grams) chickpeas, drained
  • 1 (14.5-ounce) can (411 grams) diced tomatoes with juice
  • Sea salt and freshly ground black pepper to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups (355 milliliters) water
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups (260 grams) regular or whole-wheat couscous
  • Harissa, slivered almonds or whole cashews, golden raisins, and finely chopped parsley, for garnish

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Directions

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