A MEAL YOU CAN MAKE
Vegetable and apricot tagine
A gently spiced vegetable stew with apricots and fluffy couscous.
About 58 minutes · 2 servings · Hob · large lidded pan · kettle · heatproof bowl and plate
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 240g Tinned chickpeas, drained
- 300g Sweet potato, 2 cm cubes
- 150g Carrots, 1 cm rounds
- 120g Onion, diced
- 60g Dried apricots, halved
- 300g Tinned tomatoes
- 300ml Vegetable stock
- 15ml Olive oil
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 120g Couscous, dry
- 150ml Water
Allergens: Wheat/gluten; stock may contain celery and apricots may contain sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~716 kcal · 25g protein · 132g carbohydrate · 14g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Peel and cut sweet potato and carrot. Dice onion, halve apricots and drain chickpeas. Measure the spices, tomatoes, stock and couscous.
Soften the onion
Warm oil over medium heat. Stir onion until soft; add cumin and cinnamon for the last 30 seconds.
Slowly cook the tagine
Add sweet potato, carrot, chickpeas, apricots, tomatoes and stock. Bring to a gentle simmer, cover and cook on low. Stay nearby and extend until a knife slides through the sweet potato and carrot.
Get everything ready
Put couscous in a heatproof bowl. Bring the measured water to the boil in a kettle and pour it over; follow the couscous packet ratio if different. Cover the bowl with a plate.
Let the couscous swell
Switch off the tagine burner and leave it covered. Let the couscous absorb the water for its packet time.
Check and serve
Fluff couscous with a fork; add a little more boiling water and wait if grains are hard. Serve the steaming vegetables over it.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 36 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Moroccan-inspired · lidded-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.