How To make Tangine Of Moroccan Vegetables with Couscous
2 tb Olive oil
2 md Onions, sliced
1 ea Red bell pepper, seeded,
cut into 3/4" wide strips 2 ea Garlic cloves, peeled
1 ts Turmeric
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Fine sea salt
1/4 ts Cayenne pepper
1/4 ts Crushed saffron threads
4 md Carrots, cut into 1"
:
lengths 1 ea Butternut squash,
pared, seeded, :
& cut into 2-inch pieces 15 oz Canned tomatoes
1 c Vegetable stock or bouillon
2 md Zuchinni, cut into 1" chunks
1 c Cooked garbanzo beans
1/2 c Raisins
3 c Water
2 tb Olive oil
1/2 ts Fine sea salt
1 1/2 c Whole wheat couscous
1/2 c Coarsely chopped almonds
-- toasted Make the tangine: In a large saucepan, heat the oil over medium heat. Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger,
cinnamon, salt, cayenne, and saffron, and stir for 1 minute. Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon. Bring to a simmer over high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
Stir in the zuchinni, garbanzo beans, and raisins. Cover and continue cooking until the squash is tender, about 5 to 10 minutes. Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes. Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well. Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.
How To make Tangine Of Moroccan Vegetables with Couscous's Videos
Master Chef Hamid - How to make authentic Moroccan Tagine
Moroccan Aubergine and Chickpea Tagine (Vegan)
This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.
See the whole recipe at:
Moroccan Lamb Tagine Recipe | With Dried Fruits and Couscous| by Lounging with Lenny
Lamb tagine recipe. Moroccan tagine is a stew, classically incorporates savory and sweet ingredients with rich sauce. Today I will make lamb tagine with couscous. For my Moroccan tagine I am using 3.5lb leg of lamb.
Just follow my lamb tagine recipe and enjoy.
Lamb Tagine Ingredients:
3.5lb leg of lamb
Lamb Marinade (marinate your lamb for 4 hours or overnight):
10 saffron threads (cover with 2 tbsp hot water)
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1 tsp coriander
¼ tsp nutmeg
½ tsp ground cloves
½ tsp turmeric
Black pepper and salt
Olive oil
3 carrots
2 onions
12 dry apricots
4 cloves garlic
1 ½ tbsp ginger
1 cup diced tomatoes
1 lemon zest
1 tbsp honey
Cilantro stems
1 cup chickpeas (soak them in warm water overnight)
3 cups chicken stock
2 Ceylon cinnamon sticks
½ cup almond slivers
Couscous (cooking time 15 min):
2.5 cups Moroccan couscous
3.5 cups chicken stock
1 cup dry cranberries
Olive oil
Black pepper
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Veal Osso Buco:
Beef Stew on the Stovetop:
How to Braise Beef Short Ribs:
Moroccan Beef Tagine:
Accessories You Can Use (affiliate):
Dutch Oven:
Saffron:
Cumin:
Ceylon Cinnamon Sticks:
Cinnamon Powder:
Ground Coriander:
Ground Nutmeg:
Turmeric Powder:
Ground Cloves:
Measuring Cups:
Measuring cups and spoons:
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Spice Bowls:
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Clear Cutting Board:
Food Storage Containers:
Knife set:
Glass Bowl Set:
Silicone Spatula
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Camera EOS M50:
Soft Light:
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Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
Tagine Cooking in Morocco
Eat Stay Chill's Rupali Dean and her husband Chef Bakshish Dean learn how to make the perfect Tagine dishes in Morocco. Email Eat Stay Chill: rupalidean@gmail.com
TAGINES LEARNT
- CHICKEN WITH PRESERVED LEMON AND OLIVES
- VEGETABLE TAGINE
#tagine #morocco #ChefBakshishDean
Amazon Meal Kits | Moroccan Vegetable Tagine with Couscous Recipe Review
We tried Amazon meal kit and cooked Moroccan Vegetable Tagine with Couscous. For more details please visit