Moroccan Vegetable Tagine with Couscous

Why You’ll Love This Recipe

• Deeply aromatic Moroccan spices balanced by bright preserved lemon and sweet apricots.
• Weeknight-friendly: one pot for the tagine plus a quick 10-minute couscous.
• Hearty and satisfying yet naturally vegetarian and dairy-optional.
• Make-ahead friendly; the flavors get even better the next day.

Grocery List

• Produce: 1 large onion, 3 garlic cloves, 3 carrots, 2 zucchini, 1 preserved lemon, fresh cilantro/parsley, lemon (optional for serving)
• Dairy: Unsalted butter (optional; can use olive oil instead)
• Pantry: Extra-virgin olive oil, tomato paste, canned diced tomatoes, canned chickpeas, vegetable broth, dried apricots, instant couscous, ground cumin, ground coriander, ground cinnamon, smoked paprika (optional), turmeric (optional), cayenne or red pepper flakes (optional), kosher salt, black pepper, sliced almonds (optional)

Full Ingredients

For the Moroccan Vegetable Tagine

• 2 tbsp extra-virgin olive oil (30 ml)
• 1 large yellow onion, diced (about 1.5 cups / 200 g)
• 3 garlic cloves, minced (1 tbsp / 12 g)
• 1 tbsp tomato paste (15 g)
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika (optional, for gentle smokiness)
• 1/2 tsp ground turmeric (optional, for color and warmth)
• Pinch cayenne or 1/4 tsp red pepper flakes (optional, for heat)
• 3 medium carrots, peeled and cut into 1/2-inch rounds or batons (about 300 g)
• 2 medium zucchini, trimmed and cut into 1/2-inch half-moons (about 350 g)
• 1 can chickpeas, drained and rinsed (15 oz / 425 g; about 1.5 cups)
• 1 can diced tomatoes with juices (14.5 oz / 410 g; about 1.75 cups)
• 1 cup low-sodium vegetable broth (240 ml), plus more as needed
• 1/2 cup dried apricots, halved or quartered (85 g)
• 1 preserved lemon, rind only, rinsed, seeds removed, and finely chopped (about 2 tbsp / 20 g)
• 1 to 1.5 tsp kosher salt, to taste
• Freshly ground black pepper, to taste

For the Couscous

• 1.5 cups instant couscous (255 g)
• 1.5 cups boiling water or low-sodium vegetable broth (360 ml)
• 1 tbsp extra-virgin olive oil or unsalted butter (14 g)
• 1/2 tsp kosher salt

To Serve (Optional, but lovely)

• 2 tbsp chopped fresh cilantro and/or flat-leaf parsley
• 2 tbsp toasted sliced almonds
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep the vegetables and preserved lemon

Dice the onion, mince the garlic, slice carrots into 1/2-inch pieces, and cut zucchini into 1/2-inch half-moons. Rinse the preserved lemon, scrape away the pulp and any seeds, and finely chop the rind; set aside to add at the end. Halve or quarter the apricots. Open and drain the chickpeas.

Step 2: Sauté aromatics and bloom the spices

Heat 2 tbsp olive oil in a heavy pot (Dutch oven or tagine base) over medium heat. Add onion and a pinch of salt and cook, stirring, until translucent and lightly golden, 5–7 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste, cumin, coriander, cinnamon, and any optional paprika, turmeric, or cayenne; toast 60 seconds, stirring, until the paste darkens slightly and the spices smell nutty.

Step 3: Build the braising base

Pour in the diced tomatoes with their juices and the vegetable broth. Stir to dissolve any browned bits from the bottom. Add the carrots and apricots. Bring to a gentle simmer. Aim to maintain a steady but gentle bubble at about 190–200°F (88–93°C). Reduce heat to low, cover, and cook for 15 minutes to begin softening the carrots and plumping the apricots.

Step 4: Add chickpeas and zucchini

Stir in the chickpeas and zucchini. Cover and continue to simmer gently (190–200°F / 88–93°C) until the zucchini is tender but not mushy and the carrots are fully tender, 10–12 minutes. If the sauce seems thin, uncover for the last 3–5 minutes to reduce; if too thick, add a splash of broth.

Step 5: Finish with preserved lemon and season

Turn off the heat. Stir in the chopped preserved lemon rind and a handful of chopped cilantro or parsley. Season with 1 to 1.5 tsp kosher salt and several grinds of black pepper, adjusting to taste. The preserved lemon is salty, so taste before adding more salt. The sauce should be glossy, warmly spiced, and gently sweet from the apricots.

Step 6: Make the fluffy couscous

While the tagine simmers, place couscous, 1/2 tsp kosher salt, and 1 tbsp olive oil or butter in a heatproof bowl. Pour 1.5 cups boiling water (212°F / 100°C) over the couscous, stir once, and cover tightly with a plate or lid. Let sit for 10 minutes, then fluff thoroughly with a fork to separate the grains.

Step 7: Serve

Spoon couscous into warm shallow bowls. Ladle the vegetable tagine over the top, making sure each serving gets carrots, zucchini, chickpeas, and apricots. Garnish with herbs, toasted almonds, and lemon wedges if desired. Serve immediately.

Pro Tips

• Cut the carrots slightly thicker than the zucchini so both finish tender at the same time.
• Toast the spices briefly in oil and tomato paste to unlock deeper flavor without burning.
• Add preserved lemon at the very end to keep its bright, citrusy aroma intact and avoid bitterness.
• Use a tagine or a heavy Dutch oven; either will maintain gentle, even heat for a perfect simmer.
• Control your simmer: small, steady bubbles (about 190–200°F / 88–93°C) keep vegetables intact and the sauce glossy.

Variations

• Spicy Harissa Twist: Stir 1–2 tsp harissa paste into the sauce with the tomatoes for heat and depth.
• Autumn Veggie Swap: Replace zucchini with 2 cups 1/2-inch diced butternut squash; simmer an extra 5–8 minutes until tender.
• Gluten-Free Base: Serve over fluffy millet, quinoa, or rice instead of couscous; cook grains per package directions.

Storage & Make-Ahead

Tagine keeps beautifully and tastes even better the next day. Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of water or broth if needed. Couscous is best the day it’s made; if storing, fluff with a fork and rewarm covered with a damp paper towel in the microwave, or steam briefly. For make-ahead, cook the tagine fully and prepare the couscous fresh just before serving.

Nutrition (per serving)

Approximate values (with olive oil; without optional garnishes): 571 calories; 15 g protein; 12 g fat; 94 g carbohydrates; 7 g fiber; 900 mg sodium.