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January 28, 2016

Moroccan Tagine with Apricot Couscous

Jessica Nadel/Greens 24/7, The Experiment publishing

  • Savory with a touch of sweet. Jackie Sobon

Serves 4


1 tablespoon coconut oil
1 medium onion, diced
1-inch piece fresh ginger, minced
1 tablespoon harissa
1 cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1 14 ounce (400g) can diced tomatoes
2/3 cup (150g) canned chickpeas, drained and rinsed
1 carrot, chopped
1 zucchini (courgette), chopped
1 cup (225g) broccoli, chopped
1 cup (225g) green beans, chopped
1 rib celery, chopped
1/3 cup (75g) peas
1/3 cup (75g) raisins
1 1/2 cups (340ml) water
1 cup (225g) couscous
6 dried apricots cut into small pieces
1/4 teaspoon cinnamon
Sea salt to taste
Handful of fresh cilantro (coriander), chopped, to serve
2 tablespoons sliced almonds, to serve


1. To prepare the tagine, heat the oil over medium-high heat in a large skillet with a tight-fitting lid. Add the onion, ginger and harissa and cook while stirring for 2 to 3 minutes. Add the cinnamon stick, cumin seeds, paprika and tomatoes. Stir well and bring to a boil, then add the chickpeas, vegetables and raisins and stir.

2. Reduce heat to low, then cover and leave to simmer for 15 minutes, or until the vegetables are tender. Season with salt to taste.

3. Meanwhile, bring the water to a boil in a small pan. Stir in the couscous, apricots and cinnamon, then immediately remove from heat, cover and let sit for 5 to 6 minutes. Fluff with a fork.

4. Divide the apricot couscous between four plates and top with the tagine, fresh cilantro and sliced almonds.