COUSCOUS TAGINE RECIPE RECIPES

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BUTTERNUT SQUASH TAGINE WITH COUSCOUS RECIPE - BBC FOOD



Butternut squash tagine with couscous recipe - BBC Food image

Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side.

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 22

2 tbsp olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
½ tsp cayenne pepper
1 tsp ground ginger
1 tsp ground coriander
2 tsp ground cumin
1 cinnamon stick
1 tsp ground turmeric
1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes
200g/7oz tinned chopped tomatoes
200ml/7fl oz vegetable stock
3 preserved lemons, rind only, roughly chopped
1 tbsp clear honey
salt and freshly ground black pepper
400g/14oz couscous
600ml/1 pint 2fl oz hot vegetable stock
2 lemons, zest only
100g/3½oz toasted flaked almonds
1 tbsp each chopped fresh parsley, chives and coriander
1 tbsp olive oil
small handful coriander, to garnish

Steps:

  • For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened.
  • Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant.
  • Add the butternut squash cubes and stir well to coat the squash in the spices.
  • Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape.
  • Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes.
  • Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined.
  • Serve the couscous with the tagine on top and a little chopped coriander to garnish.

LAMB TAGINE RECIPE | ALLRECIPES



Lamb Tagine Recipe | Allrecipes image

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

Provided by BenevolentEmpress

Categories     Moroccan Recipes

Total Time 145 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 24

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutrition Facts : Calories 423 calories, CarbohydrateContent 23.6 g, CholesterolContent 109.2 mg, FatContent 20.5 g, FiberContent 4.6 g, ProteinContent 35.8 g, SaturatedFatContent 4.6 g, SodiumContent 1128.7 mg, SugarContent 11.1 g

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