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Spicy Vegetable Tagine with Couscous

From Our Kitchen


2 tsp. extra-virgin olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
2 large carrots, cut into 1” pieces
1 bell pepper, cored and cut into thin strips
2½ cups vegetable stock
1 Tbsp. fresh turmeric, grated
1 small cinnamon stick
1 tsp. curry powder
1 tsp. cumin
1 large zucchini, cut into 1” pieces
1 medium eggplant, cut into 1” pieces
¼ cup golden raisins
3 Tbsp. fresh cilantro, chopped
1 cup instant couscous


In a large, high-sided skillet, heat oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, bell pepper, stock, and spices, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 – 30 minutes. Season to taste with salt.

Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine and garnish with the remaining cilantro.