This Moroccan Tagine “Couscous” is a beautifully aromatic vegan vegetable stew with just enough heat to give the dish a nice kick without overpowering the sweet spices.  

Moroccan Tagine “Couscous” [Vegan, Gluten-Free]

Serves

6

Cooking Time

15

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Ingredients

For the Stew:

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger (or 1 teaspoon grated ginger)
  • 1/4 teaspoon ground cloves pressed
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 medium sweet onion diced
  • 4 garlic cloves
  • 2 tablespoon tomato paste
  • 1 tablespoon harissa (hot pepper paste) or sambal olek
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups vegetable broth
  • 4 cups zucchini chopped into 1/2 in chunks
  • 2 cups carrots cut into 1/2 inch chunks
  • 1 cup dried apricots chopped
  • 1 can (14 ounces) chickpeas drained & rinsed
  • Salt and black pepper to taste
  • 1/2 cup Pine Nuts

For Serving:

  • 3 cups quinoa cooked (1 1/2 cups raw)
  • sliced almonds
  • 3 tablespoon fresh mint chopped
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Preparation

  1. Put all your ingredients into the instant pot and stir.
  2. Program your instant pot for 15 minutes on the pressure cooker setting.
  3. Once your timer has finished and the steam released, it is safe to open your lid. Serve with quinoa, top with mint and almonds. Enjoy!
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