Moroccan Root Vegetable Tagine with Almond Couscous & Lemon-Yogurt Sauce

Moroccan Root Vegetable Tagine

with Almond Couscous & Lemon-Yogurt Sauce

40 MIN
4 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.
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.
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.
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

Tagine and couscous are an age-old Moroccan combination. The mild, light couscous perfectly balances the heartiness of the stew, which is traditionally served over it. Topped with a dollop of tart yogurt sauce, the result is incredibly delicious. Here, we’re putting a seasonal spin on the classic recipe by using three kinds of root vegetables as the base of the tagine. Ras el hanout, a North African spice blend, brings the unique and varied flavors of this dish together.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Moroccan Root Vegetable Tagine with Almond Couscous & Lemon-Yogurt Sauce
Title
  • 1½ cups Couscous
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • ½ cup Sliced Almonds
  • ½ cup Greek Yogurt
  • 1 Lemon
  • 1 lb Parsnips
  • 1 Red Onion
  • 1 lb Sweet Potatoes
  • ½ lb Purple Top Turnip
  • 1 large bunch Parsley
  • 1 Tbsp Ras El Hanout
  • ⅓ cup Golden Raisins
time-saving
tips & techniques
Parsnip
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the parsnips and turnip. Peel and medium dice the onion and sweet potatoes. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.

Start the tagine:
2 Start the tagine:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Finish the tagine:
3 Finish the tagine:

To the pot of onion and ras el hanout, add the tomatoes, parsnips, turnip, sweet potatoes, raisins and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 23 to 25 minutes, or until the vegetables are tender. Transfer to a serving dish.

Make the almond couscous:
4 Make the almond couscous:

While the tagine simmers, in a medium pot, heat 2 cups of water and a pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 4 to 6 minutes, or until the water is completely absorbed. Stir in the almonds, the juice of 3 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish and set aside.

Make the lemon-yogurt sauce:
5 Make the lemon-yogurt sauce:

While the tagine continues to simmer, in a medium bowl, combine the Greek yogurt and the juice of the remaining lemon wedge; season with salt and pepper to taste. Set aside.

Finish & serve your dish:
6 Finish & serve your dish:

Garnish the finished tagine and almond couscous with the parsley. Serve with the lemon-yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Get Plans

Moroccan Root Vegetable Tagine

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the parsnips and turnip. Peel and medium dice the onion and sweet potatoes. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.

2 Start the tagine:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Start the tagine:
Finish the tagine:
3 Finish the tagine:

To the pot of onion and ras el hanout, add the tomatoes, parsnips, turnip, sweet potatoes, raisins and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 23 to 25 minutes, or until the vegetables are tender. Transfer to a serving dish.

4 Make the almond couscous:

While the tagine simmers, in a medium pot, heat 2 cups of water and a pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 4 to 6 minutes, or until the water is completely absorbed. Stir in the almonds, the juice of 3 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish and set aside.

Make the almond couscous:
Make the lemon-yogurt sauce:
5 Make the lemon-yogurt sauce:

While the tagine continues to simmer, in a medium bowl, combine the Greek yogurt and the juice of the remaining lemon wedge; season with salt and pepper to taste. Set aside.

6 Finish & serve your dish:

Garnish the finished tagine and almond couscous with the parsley. Serve with the lemon-yogurt sauce on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6