Chickpea & Cauliflower Tagine with Couscous & Pita Chips

Chickpea & Cauliflower Tagine

with Couscous & Pita Chips

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vegetarian tagine—or Moroccan stew—is rich with the warm, potent flavors of ras el hanout, a beloved North African spice mix. A bed of Feta-studded couscous soaks it all up, while a side of oven-toasted pita chips are perfect for scooping.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small pieces. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 8 equal-sized wedges.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the stems are softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Finish the tagine:
4 Finish the tagine:

Add 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the water has cooked off and the cauliflower is softened. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves are wilted. Turn off the heat; stir in the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste.

Make the pita chips:
5 Make the pita chips:

While the tagine cooks, place the pita wedges on a sheet pan. Drizzle with olive oil and turn to coat; arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and season with salt and pepper to taste.

Finish the couscous & serve your dish:
6 Finish the couscous & serve your dish:

While the pita wedges toast, season the labneh with salt and pepper to taste. Stir the Feta cheese (crumbling before adding) into the pot of cooked couscous. Season with salt and pepper to taste. Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small pieces. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 8 equal-sized wedges.

2 Cook the couscous:

In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Cook the couscous:
Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the stems are softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

4 Finish the tagine:

Add 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the water has cooked off and the cauliflower is softened. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves are wilted. Turn off the heat; stir in the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste.

Finish the tagine:
Make the pita chips:
5 Make the pita chips:

While the tagine cooks, place the pita wedges on a sheet pan. Drizzle with olive oil and turn to coat; arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and season with salt and pepper to taste.

6 Finish the couscous & serve your dish:

While the pita wedges toast, season the labneh with salt and pepper to taste. Stir the Feta cheese (crumbling before adding) into the pot of cooked couscous. Season with salt and pepper to taste. Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!

Finish the couscous & serve your dish:
Browse Steps
1 of 6