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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
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

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