Moroccan Root Vegetable Tagine

with Almond Couscous & Lemon-Yogurt Sauce

40 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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.