North African Eggplant Tagine with Whole Wheat Couscous & Labneh

North African Eggplant Tagine

with Whole Wheat Couscous & Labneh

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.
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.
15 Minute Meals
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 is a Berber stew named for the wide, cone-topped, earthenware pot in which it is traditionally simmered over a bed of coals. In this recipe, we’re bringing the dish into your kitchen and cooking tagine over the stove. Made with chickpeas, Medjool dates, mint and Holland eggplant—an especially lush and tender variety that’s perfect for stews—this spiced, balanced dish is bursting with the flavors of North Africa.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
North African Eggplant Tagine with Whole Wheat Couscous & Labneh
Title
  • 1 15-Ounce Can Chickpeas
  • ¾ cup Whole Wheat Couscous
  • 3 cloves Garlic
  • 1 bunch Mint
  • 2 Holland Eggplants
  • 1 15-Ounce Can Diced Tomatoes
  • 3 Medjool Dates
  • 3 Tbsps Almonds
  • 2 oz Labneh Cheese
  • 2 tsps Ras El Hanout
  • 1 oz Castelvetrano Olives
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pit and roughly chop the dates. Roughly chop the almonds. Drain and rinse the chickpeas. Pick the mint leaves off the stems; discard the stems. Using the side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives. Medium dice the eggplants.

Cook the couscous:
2 Cook the couscous:

In a small pot, heat 1¼ cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous and remove from heat. Cover and let stand 4 to 6 minutes, or until the water is absorbed and the couscous is tender. Stir in a drizzle of olive oil and season with salt and pepper to taste.

Start the tagine:
3 Start the tagine:

While the couscous cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ras el hanout; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is softened and the ras el hanout is toasted and fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume.

Finish the tagine:
4 Finish the tagine:

Add the chickpeas, eggplants, dates, olives and ½ cup of water; season with salt and pepper. Bring the mixture to a boil. Once boiling, cover and reduce the heat to medium; cook, stirring occasionally, 4 to 6 minutes, or until the eggplant has softened slightly. Uncover and cook, stirring occasionally, 6 to 8 minutes, or until the eggplant is completely softened. Season with salt and pepper to taste and remove from heat.

Toast the nuts:
5 Toast the nuts:

While the tagine cooks, heat a small, dry pan on medium-high until hot. Add the almonds and toast, stirring frequently, 2 to 4 minutes, or until fragrant. Transfer to a small bowl.

Finish & plate your dish:
6 Finish & plate your dish:

In a small bowl, combine the labneh with a splash of water; season with salt and pepper to taste. To plate your dish, divide the couscous and tagine between 2 dishes. Garnish with the toasted almonds, seasoned labneh and mint (roughly chopping the leaves just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pit and roughly chop the dates. Roughly chop the almonds. Drain and rinse the chickpeas. Pick the mint leaves off the stems; discard the stems. Using the side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives. Medium dice the eggplants.

2 Cook the couscous:

In a small pot, heat 1¼ cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous and remove from heat. Cover and let stand 4 to 6 minutes, or until the water is absorbed and the couscous is tender. Stir in a drizzle of olive oil and season with salt and pepper to taste.

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

While the couscous cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ras el hanout; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is softened and the ras el hanout is toasted and fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume.

4 Finish the tagine:

Add the chickpeas, eggplants, dates, olives and ½ cup of water; season with salt and pepper. Bring the mixture to a boil. Once boiling, cover and reduce the heat to medium; cook, stirring occasionally, 4 to 6 minutes, or until the eggplant has softened slightly. Uncover and cook, stirring occasionally, 6 to 8 minutes, or until the eggplant is completely softened. Season with salt and pepper to taste and remove from heat.

Finish the tagine:
Toast the nuts:
5 Toast the nuts:

While the tagine cooks, heat a small, dry pan on medium-high until hot. Add the almonds and toast, stirring frequently, 2 to 4 minutes, or until fragrant. Transfer to a small bowl.

6 Finish & plate your dish:

In a small bowl, combine the labneh with a splash of water; season with salt and pepper to taste. To plate your dish, divide the couscous and tagine between 2 dishes. Garnish with the toasted almonds, seasoned labneh and mint (roughly chopping the leaves just before adding). Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6