Vegetarian pumpkin and pearl couscous tagine with spices and vegetables

Vegetarian Pumpkin and Pearl Couscous Tagine Recipe

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Why make this recipe

This Vegetarian Pumpkin and Pearl Couscous Tagine Recipe brings a delightful mix of flavors and textures to your table. It’s not just appealing to those following a vegetarian diet; the dish is full of nutrients and offers a comforting, warm meal that’s perfect for any time of year. The sweetness of the pumpkin, combined with the savory spices, makes for a fulfilling dish that satisfies both hunger and taste.

How to make Vegetarian Pumpkin and Pearl Couscous Tagine

Ingredients

  • Olive Oil: 3 tablespoons, extra virgin
  • Onions: 2 large yellow onions, finely chopped
  • Garlic: 5 cloves, minced
  • Ginger: 1-inch piece, freshly grated
  • Spices:
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 ½ teaspoons ground turmeric
    • 1 teaspoon ground cinnamon
    • ½ teaspoon smoked paprika (or sweet paprika)
    • ¼ teaspoon cayenne pepper (or more, to taste)
    • A generous pinch of saffron threads (optional, but recommended)
  • Pumpkin: 1 small sugar pumpkin or butternut squash (about 1.2 kg or 2.5 lbs), peeled, seeded, and cut into 1.5-inch chunks
  • Tomatoes: 1 can (400g / 14.5 oz) diced tomatoes, with their juice
  • Vegetable Broth: 3 cups (720 ml), low-sodium
  • Chickpeas: 1 can (425g / 15 oz), drained and rinsed
  • Dried Apricots: ¾ cup, roughly chopped
  • Honey or Maple Syrup: 2 tablespoons (use maple syrup for a vegan version)
  • Lemon: 1, juice and zest
  • Salt and Freshly Ground Black Pepper: To taste
  • Olive Oil or Butter: 1 tablespoon
  • Pearl (Israeli) Couscous: 1 ½ cups
  • Vegetable Broth or Water: 2 ¼ cups
  • Salt: ½ teaspoon
  • Fresh Cilantro: ½ cup, coarsely chopped
  • Fresh Parsley: ½ cup, coarsely chopped
  • Toasted Almonds: ½ cup, slivered or flaked
  • Lemon Wedges: For serving

Directions

  1. If using saffron, place the threads in a small bowl with 2 tablespoons of warm water and set aside to bloom.
  2. Place your tagine base or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Once it shimmers, add the chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
  3. Add the minced garlic and grated ginger. Cook for another minute until fragrant, stirring continuously.
  4. Add the ground cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne pepper. Stir constantly for 30-60 seconds to toast the spices.
  5. Add the canned diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot.
  6. Add the pumpkin chunks, vegetable broth, drained chickpeas, chopped apricots, and bloomed saffron with its water (if using).
  7. Stir in the honey or maple syrup. Season generously with salt and freshly ground black pepper. Give everything a gentle stir.
  8. Bring the mixture to a gentle simmer. Once bubbling lightly, reduce the heat to low, cover, and let it cook for 45-60 minutes until the pumpkin is tender.
  9. While the tagine simmers, prepare the couscous. Heat 1 tablespoon of olive oil or butter in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes until light golden brown.
  10. Carefully pour in the vegetable broth or water and add ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes.
  11. Once the pumpkin is tender, turn off the heat. Stir in the zest and juice of one lemon. Taste and adjust seasoning if necessary.
  12. Stir half of the chopped cilantro and parsley into the tagine. Serve in shallow bowls with a generous portion of couscous topped with the pumpkin tagine. Garnish with remaining herbs and toasted almonds. Serve with lemon wedges.

How to serve Vegetarian Pumpkin and Pearl Couscous Tagine

This dish is best served warm. Spoon a fluffy portion of pearl couscous into shallow bowls and ladle the hot pumpkin tagine over it. Garnish generously with fresh herbs and a sprinkle of toasted almonds. A lemon wedge on the side adds a nice touch for those who enjoy a burst of citrus.

How to store Vegetarian Pumpkin and Pearl Couscous Tagine

Leftover tagine can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat in a pot on the stove or in the microwave. If you have leftover couscous, it can also be stored separately for up to 3 days.

Tips to make Vegetarian Pumpkin and Pearl Couscous Tagine

  • Don’t rush the sautéing of the onions; this step builds the flavor base.
  • Feel free to adjust the spices according to your taste; you can add more cayenne for heat or additional sweet spices like nutmeg for warmth.
  • For a bit more texture, consider adding nuts or seeds as a topping.

Variation

You can vary the vegetables by adding other seasonal produce such as sweet potatoes, carrots, or zucchini. You can also include raisins or nuts for added sweetness and crunch.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the tagine a day in advance. Just reheat it gently before serving.

Is this dish gluten-free?
To make it gluten-free, substitute the pearl couscous with gluten-free grains like quinoa or rice.

Can I freeze the pumpkin tagine?
Yes, the pumpkin tagine freezes well. Store it in a suitable container for up to 3 months, and thaw it in the fridge overnight before reheating.

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