Vegetarian Tagine with California Walnuts and Dried Fruit
- Yield 6 to 8 servings
- Prep 15 mins
- Cook 15 mins
Tagine is named for the vessel in which it is traditionally cooked and served. This exotic Moroccan dish is a spiced stew that is usually served over couscous. Chicken or lamb can also be added*. Serve on large decorative platter.
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 1 red pepper, sliced
- 2 teaspoons chopped garlic
- 1 teaspoon each: turmeric, ground ginger and coriander
- 1/2 teaspoon each: ground cinnamon and cayenne pepper
- 1 cup vegetable broth
- 1 can [19 oz (540 mL)] diced tomatoes
- 2 cups each: chopped carrots and green beans
- 1 cup each: halved dried apricots and halved dried figs
- 1 can [19 oz (540 mL)] chick peas, drained
- 2 cups chopped zucchini
- 1-1/2 cup coarsely chopped toasted California Walnuts
- 3/4 teaspoon salt, to taste
- 3/8 teaspoon pepper, to taste
- 2 cups uncooked couscous
- In heavy saucepan over medium heat, heat oil; sauté onions until softened. Add red peppers, garlic and spices; cook 5 minutes.
- Add broth, tomatoes, carrots, beans, apricots and figs. Bring to a simmer; cover and cook 30 minutes or until vegetables are tender. Add chick peas and zucchini and cook for 10 minutes or until zucchini is tender.
- Stir in walnuts. Season with salt and pepper.
- Cook couscous according to package directions. Serve tagine over couscous.
* Chicken or lamb may be added if desired. Sauté 1 lb (500 g) of bite-size cubes of meat in olive oil until golden. Add meat when broth is added and follow above recipe, adding 15 minutes to simmering time.