Chickpea, Date and Cauliflower Tagine with Couscous
Table of Contents
A few years back I stopped eating meat. It was not something I planned to last more than 28 days but here we are almost 3 years later.
Over the course of the last few years, I have changed my approach to how I both eat and cook food. I do most of my shopping locally and try to buy as much organic as I can. While I used to shop once a week and have waste at the end of the week, I now aim to shop on market days so I get the best produce of the day. With that said, sometimes you can't get to the farmers market or grocery store, let alone leave your house or office at a normal hour, so this recipe is perfect for one of those days.
Shockingly you may already have a good percentage of the ingredients already in your home.
Chickpea, Date and Cauliflower Tagine with Couscous
Ingredients:
1 Tbps. olive oil
1 head of cauliflower, chopped in florets
1 large onion, diced
3 garlic cloves, minced
1 t cumin
1 t ginger, ground (or fresh if available)
½ t cinnamon
1 15-oz. can crushed tomatoes
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup couscous
1 cup pitted dates, halved
1 lemon, juiced
½ cup chopped cilantro
Instructions:
Preheat oven to 400.
In a large saucepan heat oil in over medium heat.
Add onion, and cook 10 minutes, or until starting to brown, stirring often.
Stir in garlic, cumin, ginger, and cinnamon, and sauté 30 seconds until fragrant.
Add tomatoes, chickpeas, and 1/4 cup water; simmer 15 minutes.
Once the oven is heated place the cauliflower on a baking sheet and drizzle with olive oil and a dash of cumin, ginger and sea salt.
Cook until lightly browned about 15-20 minutes
While the tagine is simmering and the cauliflower is roaring cook couscous as directed on package.
Once done simmering add dates and lemon juice into tagine; season with salt and pepper, if desired.
To serve top couscous with tagine and some cauliflower and a sprinkle of cilantro.
A super delicious and fragrant meal sure to please even the meat eaters in your home.
FAQS:
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A tagine is a North African stew typically slow-cooked in a clay pot of the same name. While this version doesn’t require a tagine pot, it’s inspired by the bold flavors and fragrant spices of the traditional dish.
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Yes! In fact, the flavors deepen beautifully as it sits. Store in the fridge for up to 4 days and reheat gently on the stove.
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Definitely. If you're missing one, just add a little extra of another warm spice like turmeric, paprika, or allspice. It’s a flexible recipe.
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If you don’t have dates, try dried apricots, golden raisins, or even prunes. They’ll give you that same sweet balance against the savory spices.
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The tagine portion freezes well, just leave out the couscous until you’re ready to serve. Freeze in an airtight container for up to 2 months.
xo,
Lauren Courtney
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