Spiced Chickpea & Vegetable Tagine with Couscous
Mediterranean Diet

Spiced Chickpea & Vegetable Tagine

with Couscous

35 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.
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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 hearty vegetarian tagine—a Moroccan stew traditionally cooked in an earthenware pot of the same name—is rich with the warm, potent flavors of ras el hanout, a beloved North African blend of spices. Garnishes of roasted walnuts and tangy goat cheese elevate the dish with pops of bright flavor and texture.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the walnuts.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 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 vegetables:
3 Start the vegetables:

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 onion wedges; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and fragrant.

Finish the vegetables:
4 Finish the vegetables:

Add the chickpeas, honey (kneading the packet before opening), 1 cup of water (carefully, as the liquid may splatter), and the ras el hanout (for a milder flavor, start with half the ras el hanout). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Add the spinach and chopped olives. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat and season with salt and pepper to taste.

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

Add the raisins to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the finished vegetables, chopped walnuts, and cheese (crumbling before adding). Enjoy!


Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the walnuts.

2 Cook the couscous:

In a small pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 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 vegetables:
3 Start the vegetables:

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 onion wedges; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and fragrant.

4 Finish the vegetables:

Add the chickpeas, honey (kneading the packet before opening), 1 cup of water (carefully, as the liquid may splatter), and the ras el hanout (for a milder flavor, start with half the ras el hanout). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Add the spinach and chopped olives. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat and season with salt and pepper to taste.

Finish the vegetables:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

Add the raisins to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the finished vegetables, chopped walnuts, and cheese (crumbling before adding). Enjoy!


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