WONDERFUL VEG TAGINE
Provided by Jamie Oliver
Categories Lunch & dinner recipes Dinner Party Lunch & dinner recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
- Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
- Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
- Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.
Nutrition Facts : Calories 438 calories, Fat 9.6 g fat, SaturatedFat 1.4 g saturated fat, Protein 16.3 g protein, Carbohydrate 77.6 g carbohydrate, Sugar 27.7 g sugar, Sodium 1 g salt, Fiber 15.8 g fibre
COUSCOUS WITH PRESERVED LEMONS
This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.
Provided by delicious. magazine
Categories Cauliflower recipes
Time 20m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Put the stock and chickpeas into a pan. Simmer for 2 minutes.
- Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.
- Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.
Nutrition Facts : Calories 299kcals, Fat 14g (1.2g saturated), Protein 7.8g, Carbohydrate 31g (1.1g sugars), Fiber 2.9g
MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.
Steps:
- Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
- After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
- While the veggies are roasting, make the couscous.
- Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
- While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
- When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
- Now add the chickpeas and the dressing to the couscous, stir well.
- Add the veggies and the chopped apricots and stir again.
- Finally, add the herbs and mix well. Season with salt and pepper to taste.
- Serve with blanched almond slivers and pomegranate arils/seeds.
Nutrition Facts : Calories 469 kcal, Carbohydrate 68.6 g, Protein 14.6 g, Fat 16.4 g, SaturatedFat 2.2 g, Sodium 384 mg, Fiber 12.1 g, Sugar 10.2 g, ServingSize 1 serving
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode
Provided by John Torode
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
- Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
- In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.
Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS
Steps:
- Gather the ingredients.
- Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
- Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
- Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
- Add the sweet potato and sauté to coat with the spices.
- Pour in the vegetable stock.
- Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
- Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and allow the tagine to rest while you prepare the couscous.
- Bring the water and oil to a boil in a medium saucepan.
- Stir in the couscous.
- Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
- Fluff with a fork.
- Spoon a mound of couscous into shallow bowls.
- Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
- Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.
Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
More about "vegetable couscous with chickpeas preserved lemons food"
MOROCCAN CHICKPEAS AND SPINACH WITH PRESERVED LEMON …
From riverford.co.uk
Servings 2Total Time 35 mins
- Put a large pan of water on to boil for the spinach later. Peel and finely dice the onion. Heat 1 tablespoon of oil in a large pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then until soft and translucent. If it starts to look like catching at any point, add a splash of water.
- Meanwhile, boil a kettle of water. Put the couscous in a heatproof bowl, adding a good glug of olive oil and a pinch of two of salt. Pour over enough boiled water to come 1cm over the couscous. Leave to stand.
- Peel and finely chop, grate or crush 1 garlic clove. Wash the spinach. Scoop and discard the flesh out of the preserved lemon piece, keeping the rind (see cook's note). Finely chop the rind. Wash the parsley and mint, and shake both dry, or pat with kitchen paper, if you have any.
- After 10 minutes, add the garlic to the onion. Fry for 2 minutes. Add the ras el hanout, chopped preserved lemon rind, tin of chopped tomatoes and season with salt and pepper. Bring up to a low boil. Simmer and cook for 5 minutes.
MOROCCAN VEGETABLE TAGINE RECIPE - ELIZABETH CHLOé
From elizabethchloe.com
5/5 (11)Total Time 1 hr 5 minsCategory DinnerCalories 447 per serving
- Heat the oil in a tagine pot (use a heat diffuser under the tagine) or a heavy-bottomed casserole pot. Saute the onion for 5 minutes until softened, then add the garlic and saute for another 2 minutes.
- Add the carrot and squash to the pan and cook for 2 minutes. Then add the spices and cook for 1 minute.
- Add in the preserved lemons, passata and the water. Pop the lid on and simmer for 30 minutes.
- Add the chickpeas to the pan, then put the lid back on and continue to cook for a further 10 minutes. The tagine should be thick and the vegetables should be tender when it is done.
ULTIMATE WINTER COUSCOUS - OTTOLENGHI
From ottolenghi.co.uk
ISRAELI COUSCOUS SALAD WITH CHICKPEAS - WENT HERE 8 THIS
From wenthere8this.com
Ratings 23Calories 201 per servingCategory Side Dish
- Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies.
- Roast the vegetables for 20 minutes, mixing halfway through. The vegetables should be tender when done.
- Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover.
- Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
ISRAELI COUSCOUS WITH CHICKPEAS | EASY 20-MINUTE VEGAN RECIPE
From gratefulgrazer.com
4.1/5 (11)Category Dinner, Lunch, Side DishCuisine Mediterranean, Vegan, VegetarianTotal Time 20 mins
- Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
- After the couscous is cooked, remove the saucepan from heat and stir in chickpeas, coriander, za’atar, garlic powder, arugula or spinach, basil, golden raisins, extra virgin olive oil, and lemon juice. Transfer couscous to a serving dish and garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and salt and pepper if desired.
- Store Israeli couscous in an airtight container and refrigerate for up to 1 week. If the couscous seems dry after storage, stir in more olive oil before serving.
LEMON AND MINT CHICKEN SALAD WITH RIBBON ... - HEALTHY FOOD
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 452 per serving
- 3 Cook couscous according to packet instructions. Into a large bowl, diabetes friendly place couscous, vegetables and dressing. Toss and serve topped with chicken and fresh mint.
RECIPE: MOROCCAN VEGETABLE TAGINE & COUS-COUS WITH LEMON ...
From edibletcetera.com
Estimated Reading Time 4 mins
VEGAN POTATO, OLIVE AND PRESERVED LEMON TAGINE RECIPE ...
From greatbritishchefs.com
Servings 4Category Main
MOROCCAN VEGETABLE COUSCOUS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine MoroccanCategory MainsServings 4Total Time 10 mins
NORTH AFRICAN STEW WITH PRESERVED LEMON ADVENTURE — THE ...
From fullkitchenblog.com
Author Alyssa D
ROOT VEGETABLE TAGINE WITH PRESERVED LEMON AND OLIVES ...
From kimsunee.com
Servings 10-12Total Time 1 hr
MOROCCAN VEGETABLE STEW WITH PRESERVED LEMONS - BLOGGER
From omnivore-almostveg.blogspot.com
Author Swati SahaEstimated Reading Time 3 mins
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS ...
From eatyourbooks.com
VEGETABLE COUSCOUS WITH CHICKPEAS- TFRECIPES
From tfrecipes.com
15 BELDI PRESERVED LEMON RECIPES | BELAZU INGREDIENT ...
From belazu.com
STEAMED VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED ...
From m.alibaba.com
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
From crecipe.com
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS ...
From cookerapp.com
MOROCCAN CHICKEN AND CHICKPEAS WITH PRESERVED LEMON AND ...
From icantbelievethatshealthy.wordpress.com
44 BEST PRESERVED LEMONS - RECIPES USING PRESERVED LEMONS ...
From pinterest.ca
RECIPE: CHICKPEA AND VEGETABLE TAGINE - BALANCE
From balance.media
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS ...
From pinterest.com
CHICKPEA TAGINE WITH VEGETABLES - MUMS AT THE TABLE
From mumsatthetable.com
BEST RECIPES WITH PRESERVED LEMONS | ALLRECIPES
From allrecipes.com
STEAMED VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED ...
From tradewheel.com
VEGETABLE TAGINE WITH CHICKPEAS RECIPE - ALL INFORMATION ...
From therecipes.info
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS ...
From pinterest.jp
COUSCOUS WITH CHICKPEAS
From tfrecipes.com
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
From recipesfordiner.blogspot.com
WWW.ALIBABA.COM
MOROCCAN VEGETABLE POT AND COUSCOUS WITH PINE NUTS AND ...
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love