Turmeric Tagine with Dried Fruit + Couscous
- Active Time: 10 minutes
- Total Time: 30 minutes
- 4 cups Vegetable Stock
- 1 Yellow Onion
- 1 teaspoon Extra Virgin Olive Oil
- 1 Tablespoon Turmeric
- 1 teaspoon Ground Cumin
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 Lemon (zest and juice, divided)
- 1 cup Couscous
- 2 15-ounce cans Garbanzo Beans (drained)
- 2 cloves Garlic
- 1 teaspoon Honey
- 1⁄4 cup Currants (or raisins)
- 1⁄2 cup Dried Apricots (loosely packed...aka a big handful)
- 1 Tablespoon Unsalted Butter (optional)
- 1⁄4 bunch Cilantro
GLUTEN FREE:you may find GF couscous, or use GF rice or quinoa for the base and cook according to package instructions
PESCATARIAN:cubes of firm white fish are nice here, try cod or halibut. Cut into 1-2 inch cubes and add to the broth in the final 8-9 minutes of cooking so they don’t overcook
TOFU:adding cubes of firm tofu to this dish makes for a nice texture change and additional protein
CURRANTS:gold or brown raisins
ADD VEGGIES:we’ll often toss in segments of green beans, cauliflower or broccoli florets. Or, once it’s cooked and hot, stir baby spinach into the broth. Another option is to serve with a hearty green side salad
BEANS:if allergic, omit the beans. If you’d like to replace them with something, diced squash or cauliflower florets are nice. Small cubes of yukon gold potatoes are also a hit with the spice blend
HONEY:omit or use brown sugar or maple syrup
VEGAN:omit honey and butter
STOCK:you can make this with water but since the dish is fairly simple, stock is worth seeking out
KIDS CORNER:kids may go for this as is, or try serving it deconstructed with the components lifted out of the broth and the couscous served dry or with melted butter. If you expect the yellow color may throw them off, omit the turmeric from the spice blend and use about 1 teaspoon of paprika instead
1PREHEAT THE OVEN TO 400 DEGREES
Place all of the stock in a pot over high heat and let it come to a boil.
3ONION + GARLIC
Cut the onion in half and peel it. Slice each half into thin half moon rings. Place in a 9 x 13 casserole dish and drizzle it all with the olive oil. Mince garlic and add it.
Place casserole dish in the oven for 5 minutes.
4SPICES + LEMON
Meanwhile, combine the spices (turmeric, cumin) in a small dish and add all but ½ a teaspoon of the salt. Zest the lemon into this dish then set the fruit aside for squeezing later in the recipe.
Measure the couscous into a bowl and stir in the remaining ½ teaspoon of salt. Cover top of the bowl with plastic wrap (or for bonus plastic-free points, wax paper or parchment secured with a rubber band, a silicon lid, bees wrap, or use a glass dish with a fitted tupperware lid. Basically, whatever you use, you need a tight seal on the dish with couscous in it).
Remove the lid and pour in the exact same amount of boiling stock as you have couscous (ie. for 4 servings: 1 cup of dry couscous and 1 cup of stock). Cover the dish as quickly as you can. Let this sit to steam for about 10-12 minutes.
6STOCK + GARBANZOS
Slide the casserole dish out of the oven and carefully add the spices and drained garbanzo beans to the onions. Toss to coat evenly.
Add the honey to the rest of the veggie stock, then pour that over the casserole dish. Add the currants and apricots as well. Stir carefully to combine and nestle everything down in an even layer. Return the dish to the oven, uncovered, and bake for about 15 minutes longer.
After the time has passed, open the lid and use a fork to scrape the grains and fluff the couscous. Add a squeeze of the lemon to this dish. You can cover again until ready to serve.
Carefully remove the pan from the oven. Squeeze the lemon into the sauce and if desired, stir in a pat of butter for richness. Plate the couscous in bowls. Top all generously with leaves and stems of torn or chopped cilantro.