Vegetable and Chickpea Tagine with Couscous

Instructions

1. Step 1

   Prepare the vegetables, garlic, lemon, and cilantro as described in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and carrots and cook until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic, cumin, coriander, cinnamon, turmeric, paprika, cayenne, and harissa. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 9.0 gr Garlic, 1.5 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric, 30.0 gr Harissa Paste, 2.0 gr Paprika

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the sweet potato, bell pepper, tomatoes, 2 cup (500 ml) vegetable stock, chickpeas, raisins, salt, and black pepper. Bring to a boil, then reduce to low heat and cover.

   Ingredients used: 400.0 gr Canned Chopped Tomato, 480.0 gr Chickpea, 2.0 gr Ground Black Pepper, 60.0 gr Raisin, 1.0 piece Red Bell Pepper, 8.0 gr Salt, 400.0 gr Sweet Potato, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Simmer the tagine until the sweet potato is nearly tender.

   Timer: 15 min (fixed)

   Cookware: Dutch oven

6. Step 6

   Stir in the zucchini and continue simmering uncovered until all the vegetables are tender and the sauce has thickened slightly.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Zucchini

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Meanwhile, bring the remaining 300 ml vegetable stock to a boil in the saucepan. Stir in the couscous, cover, remove from the heat, and let it steam.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Couscous, 300.0 ml Vegetable Stock

   Cookware: saucepan, wooden spoon

8. Step 8

   Fluff the couscous thoroughly with a fork.

   Cookware: fork, saucepan

9. Step 9

   Remove the tagine from the heat and stir in the lemon zest, lemon juice, and cilantro. Serve over the couscous.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lemon

   Cookware: Dutch oven, wooden spoon