Vegetable Tagine with Cilantro-Mint Chermoula and Saffron Couscous

vegetable tagine with cilantro mint chermoula|


  • For the Tagine:
  • 1 cup red onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 3 medium carrots, peeled and diced
  • 1 small head of cauliflower, cut into small florets
  • 2 medium potatoes, peeled and diced
  • 1 1/2 cups cooked chickpeas or 15 oz can chickpeas, drained
  • 1 28 oz can peeled whole tomatoes
  • 3 tsp salt
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp ground corriander
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • 1/2 tsp crushed red pepper
  • 2 tbsp honey
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • juice of 1/2 lemon (1/4 cup)
  • 1 cup stock (chicken or vegetable)
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 1/4 cup raisins (optional)
  • 1/4 cup toasted slivered almonds, for garnish
  • 1 cup water
  • For Chermoula:
  • 1 packed cup mint
  • 1 packed cup cilantro
  • 2 cloves garlic, peeled
  • 1-3 tbsp good quality hot sauce (adjust to spice preference)
  • juice of 3 lemons
  • 1/3 cup olive oil
  • 2 tbsp water
  • 1 tsp salt
  • For Couscous:
  • 2 cups uncooked medium grade couscous
  • 4 cups stock (chicken or vegetable)
  • 5-7 strands saffron
  • 2 tbsp olive oil


  1. make the tagine: Heat olive oil in a medium-sized dutch oven or heavy-bottomed pot, over medium heat. Add onions and cook until translucent, 3-4 minutes. Add garlic and ginger and stir. Add carrots and red and green bell pepper and cook for an additionally 3-4 minutes. Add salt, paprika, turmeric, corriander, cumin, cloves, cinnamon, cardamom, and red pepper. Stir in tomato paste and cook for 1 minute.
  2. Mix lemon juice with stock, increase flame to high and drizzle in stock mixture into pot, using a spoon to scrape down the sides. Cook for 2 minutes, until most of the liquid evaporates.
  3. Add tomatoes and mash with the back of a spoon to break up the tomatoes. Add chickpeas and mix well. Add honey and water. Reduce heat, cover pot, and simmer for 10 minutes.
  4. Add potatoes and cauliflower, cover and simmer for an additional 15-20 minutes, until the potatoes are easily pierced with a fork. Stir in raisins and simmer for 2 more minutes. Take off heat.
  5. make the chermoula: Add the cilantro, mint,hot sauce, garlic cloves, salt, and lemon juice in a food processor. Turn the food processor on and slowly drizzle in the olive oil and blend well. Once the mint and cilantro have formed a sauce. and add water 1 tbsp at a time, until the sauce reaches desired consistency.
  6. make the couscous: In a medium pot, bring stock, olive oil, and saffron to a rolling boil. Stir to make sure saffron dissolves. Slowly add in couscous, stirring to make sure no clumps form. Turn off heat, cover and let stand for 5 minutes, until all of the liquid is absorbed. Fluff with a fork.
  7. To serve: Layer couscous at the bottom of a wide bowl, add tagine, drizzle chermoula and top with slivered almonds.