If you’ve ever been to a Moroccan restaurant, you know that tagine is a signature dish that’s slow-cooked over a long period of time in a special earthenware container that keeps the food moist and intensifies its flavor.

While this recipe may not be the most traditional, it is inspired by Moroccan tagines, but the recipe takes significantly less time, making it easier and more doable, even on a weeknight.

Here’s the recipe:

Quick & Colorful Vegetable Tagine

(serves 6)

 

Ingredients:

MILLET COUSCOUS

3-4 Tbsp. dried goji berries, optional.

1 Tbsp. oil

1 cup millet

½ tsp. cumin seeds

2 ¼ cups vegetable broth

TAGINE

2 Tbsp. olive oil

1 red onion, sliced

4 cloves garlic, chopped

1 Tbsp. fresh ginger, minced

½ tsp. ras el hanout (optional)

½ tsp. turmeric

½ tsp. black pepper

3 Tbsp. harissa

4 large carrots, chopped small (~3 cups chopped)

1 head broccoli, chopped into bite-size florets (~3 ¼ cups)

2 zucchini, chopped (~2 ¼ cups)

2 cups chickpeas

1 cup of organic vegetable stock

1 tsp. salt, or to taste

GARNISH

Fresh parsley

Fresh mint

harissa (optional)

 

Instructions:

FIRST, START THE MILLET COUSCOUS

In a small bowl, soak goji berries in a small amount of water, and set aside.

Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat to medium low, cover, and simmer, stirring occasionally, until millet is tender, 15-20 minutes until water is absorbed. Drain goji berries, and stir them into the millet.

MEANWHILE, MAKE THE TAGINE

Heat a large saucepan or pot over medium heat.

Add the oil, then sauté the onion, garlic, and ginger for two minutes.

Next, add the spices (except salt), harissa, and carrots. Allow to cook, stirring occasionally, for 3-4 minutes before adding the broccoli, zucchini, chickpeas, and vegetable stock. Cover, and cook over medium low heat for 15 minutes.

To serve, spread about 1/2-3/4 cup millet couscous on a plate, and make a well in the middle. Scoop in 1-2 cups of the vegetable tagine. Garnish with generous amount of chopped parsley and mint (and more harissa if you like).

 

Get the printable recipe here.

Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.