Moroccan Sweet Potato & Spinach Tagine with Spiced Couscous
COMMENTS
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Barbara on
This recipe was delicious!! I am not a vegetarian, but I gobbled it up and was so satisfied. Thank you!
Moroccan Sweet Potato & Spinach Tagine with Spiced Couscous
Moroccan Sweet Potato & Spinach Tagine with Spiced Couscous
By Bebe Black Carminito (@champagneandcookies)
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4-6
Our Moroccan Tagine blend is a combination of earthy turmeric and cumin, bright coriander and lemon zest, and a mix of delicate herbs. The dried ancho chile brings a touch of warmth and heat. It is a delicious and simple way to add a Moroccan flavor profile to a variety of dishes, but here it shines in a veggie-forward tagine.
The beauty of this recipe is that it cooks in under an hour so it can be on the table for a healthy weeknight meal!
Ingredients
- 1 1/2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- Pinch of salt
- 2 garlic cloves, minced
- 2 medium to large well scrubbed, peeled sweet potatoes, medium diced
- 28 ounce can whole peeled tomatoes, drained
- 2 1/4 cups vegetable stock or broth, divided, or more if making more than 1 package of couscous (see note)
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1 tablespoon + 2 1/2 teaspoons Oaktown Spice Shop Moroccan Tagine, divided
- 14 ounce can chickpeas, drained and rinsed well
- 3 ounces baby spinach
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1/2 teaspoon Garlic Salt
- Flat leaf parsley, mint and sliced lemon wedges to finish (optional)
- 10 to 20 ounces cooked couscous as directed (see note)
Directions
- Heat a 3.5 quart Dutch oven over medium heat. Add olive oil and when it shimmers, add the sliced yellow onion and a pinch of salt. Cook onions until lightly caramelized, about 12-15 minutes, stirring occasionally with a wooden spoon. Add the minced garlic and cook about one more minute.
- Add 1 cup of the vegetable stock, sweet potatoes, and tomatoes, breaking them up with a wooden spoon or your hands. Add 1 tablespoon plus 2 teaspoons of the Moroccan Tagine spice blend and 1/2 teaspoon of garlic salt; bring to boil then reduce to simmer. Cover and cook 20 minutes until the potatoes are tender. Work in the chickpeas and spinach and cook uncovered 5 more minutes until spinach is wilted and chickpeas heated through. During this last 5 minutes, make the couscous.
- Note: cook the couscous according to package directions; however, use the remainder of the vegetable stock or broth instead of water. Add the remaining 1/2 teaspoon of the Moroccan Tagine spice blend before cooking. Follow and proceed with rest of directions on the package.
- Serve tagine over couscous and garnish with parsley, mint and a squeeze of lemon. Adjust garlic salt to taste and enjoy!
This has become a go-to recipe at our house! My kids love to mix it with plain yogurt.