Vegetable and Date Tagine

With Couscous, Olives, and Roasted Red Peppers

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

Vegetarian
A note about serious food allergies

We harness the flavors of North Africa for this beautiful tagine – a slow-cooked, spiced stew with vegetables that’s especially popular in Morocco. “Tagine” is also the name for the traditional conical earthenware dish it’s cooked in. (We didn’t provide one of those but we know the foodies among you know where to find one!) Our vegetarian version includes cauliflower, chickpeas, a housemade tagine spice blend, pitted dates, olives, and couscous – super Mediterranean, super tasty.

In Your Box (serves 2)

  • 9 oz. Cauliflower Florets
  • 3 oz. Carrot
  • 1 Yellow Onion
  • 4 Cilantro Sprigs
  • 1 oz. Pimento Stuffed Olives
  • 2 oz. Pitted Dates
  • 2 oz. Roasted Red Peppers
  • 2 oz. Frozen Peas
  • 15½ oz. Canned Chickpeas
  • 1½ Tbsp. Tagine Spice Blend
  • Info
    1 cup Couscous
  • Nutrition (per serving)

  • Calories
    786
  • Carbohydrates
    171g
  • Fat
    19g
  • Protein
    38g
  • Sodium
    342mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Pan
  • 1 Small Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut cauliflower into bite-sized pieces. Trim ends off carrot, peel, and cut into ½" pieces. Peel and cut onion into ½" dice. Stem and coarsely chop cilantro. Slice olives in half. Cut dates into ¼" dice. Dice roasted red pepper into ½" pieces. Rinse peas briefly under warm water to thaw, then drain. Drain chickpeas. Bring a small pot with 1 ½ cups water to boil for couscous over high heat then turn off and and keep hot.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan. Add carrot and onion and cook 2 minutes while stirring. Add tagine spice blend and cook 1 minute. Toasting the spice blend before adding liquid releases their full aromatic potential. Add cauliflower and cook 1 more minute, stirring to coat cauliflower.

  • Step 3 - Cook the Chickpeas
    3

    Cook the Chickpeas

    To the pan, add 2 cups water, chickpeas, dates, and ½ tsp. salt and ¼ tsp. pepper. Bring to a boil. Allow to boil until broth has reduced by ⅔, about 5-8 minutes.

  • Step 4 - Prepare the Couscous
    4

    Prepare the Couscous

    While tagine cooks, bring small pot back to a boil over high heat. Place couscous into a small bowl with a pinch of salt and 2 tsp. olive oil. Pour 1 cup boiling water over couscous. Gently stir and cover tightly with plastic wrap. Set aside for 10 minutes. Remove plastic wrap and fluff with a fork.

  • Step 5 - Finish the Tagine
    5

    Finish the Tagine

    Add olives, peas, roasted red pepper, and cilantro to tagine. Taste, then season with additional salt and pepper, if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a bed of couscous on plate. Spoon tagine over couscous and serve.