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Vegetarian

Vegetable tagine with chickpeas and couscous

This vegetable tagine with chickpeas and couscous is a vegetarian dish for 4, ready in 1 hour, rated easy, for about €2.20 per person. Its success depends on adding the vegetables in order, carrots and turnips first, then zucchini, so each keeps its shape, and on the preserved lemon that flavors the whole pot.

Tonight we're taking a little trip to Morocco with a vegetable tagine, chickpeas and preserved lemon, with couscous to soak up the sauce.

Vegetable tagine with chickpeas and couscous
Total time
1 h
Difficulty
Easy
Cost per person
€2.20
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This tagine simmers gently with ras el hanout, turmeric, and ginger, spices that perfume the broth without ever making it spicy. The carrots and turnips soften just enough, the zucchini keeps a little bite, and the chickpeas give body to every spoonful. Preserved lemon adds that tangy note that makes all the difference, a flavor instantly recognizable from Moroccan kitchens.

It's a dish to bring to the table on a weeknight or a lazy Sunday, needing little attention once the vegetables are in the pot. Kids tend to like it because the vegetables turn tender and the couscous softens the spices. It also works well for vegetarian guests, since nobody will feel like anything is missing from the plate.

The ingredients

4 people

Fruits and vegetables

  • Carrots 3
  • Zucchini 2
  • Turnips 2
  • Onions 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Cilantro 6 sprigs

Pantry

  • Canned chickpeas 1 can
  • Preserved lemon 1
  • Medium couscousoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Ras el hanoutoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Ground gingeroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Peel and cut the carrots and turnips into large chunks, the zucchini into thick rounds, and the onions into strips.

    Cut the vegetables on the larger side, they hold up better during long cooking.

  2. Sauté the onions and garlic in the oil with the ras el hanout, turmeric, and ginger, then add the diced tomatoes. 8 min

    Toast the spices in the oil for a minute, it releases their fragrance.

  3. Add the carrots and turnips, cover with a glass of water, season with salt and pepper, and let simmer. 15 min

    Simmer covered, the vegetables cook in their own steam.

  4. Add the zucchini, drained chickpeas, and chopped preserved lemon, and let it cook. 15 min

    Rinse the preserved lemon and keep the peel, that's where the flavor is.

  5. Prepare the couscous with salted boiling water and a drizzle of oil, let it swell, fluff with a fork, and serve with the tagine and cilantro. 8 min

    Pour an equal volume of boiling water to couscous, cover for 5 minutes, then fluff.

Our tips to get it right

  • Chop all the vegetables before you start cooking, the dish needs little attention afterward but the additions happen at specific moments.
  • If you don't have a tagine dish, a heavy pot with a lid works just as well, what matters is keeping the steam trapped inside.
  • Taste the broth before serving, the tomatoes and preserved lemon can provide enough salt depending on their natural acidity.

The variations

  • Swap the turnips for parsnips or squash depending on the season, they pair just as well with the spices.
  • Add merguez sausage or browned chicken pieces at the start of the recipe for a meat version.
  • For picky kids, serve the couscous separately and let everyone build their own plate with the vegetables they like.

What to serve it with

  • A bit of harissa on the side
  • Green olives as a starter
  • Mint tea

Storage

This tagine keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though it's best to make the couscous fresh. Reheat gently in a pot with a splash of water to bring back the sauce.

Questions about this dish

Can you make this tagine ahead of time?

Yes, it's even better reheated the next day since the spices have time to settle in. Prepare the couscous at the last minute so it stays light.

Can you use dried chickpeas instead of canned?

Yes, but soak them overnight and cook them for about 1 hour before adding them to the tagine. Canned chickpeas stay more convenient for a weeknight meal.

What if you don't have preserved lemon?

Replace it with the zest of half a fresh lemon plus a little juice added at the end of cooking. The flavor will be less deep but the tanginess still comes through.

How do you adapt this recipe for young children?

Cut back slightly on the spices, especially the ginger, and chop the vegetables smaller so they're easier to eat. Couscous is almost always a hit with younger kids.

How long does it take to make a vegetable tagine with chickpeas and couscous?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable tagine with chickpeas and couscous?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable tagine with chickpeas and couscous cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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