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Fall vegetable tagine with Israeli couscous

Use your favourite fall vegetables and add your choice of beans for a perfect quick vegetarian dinner. 



Vegtable Tagine Stew

  • 3 tbsp olive oil (45 ml)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 tsp Moroccan spice mixture
  • 1/2 red finger chile, chopped
  • 1 cup chicken or vegetable stock
  • 1 pound new potatoes (454 g), cut into bite-sized pieces
  • 1 pound squash cut into bite-size chunks(454 gm) or pumpkin or sweet potato instead
  • Salt and pepper to taste
  • 1/4 cup pomegranate juice (50 ml)
  • 1 tbsp brown sugar
  • 1 small can chickpeas
  • 2 cups (500 ml) good quality tomato sauce (or 1 small can of tomatoes)
  • Chopped fresh coriander and mint

Israeli Couscous

  • 1 3/4 cup vegetable stock
  • 2 tbsp (25 ml) extra virgin olive oil
  • 1/4 tsp ground sumac
  • 1 cup Israeli couscous
  • Salt and black pepper to taste


  • Fresh coriander, chopped


For the Vegetable Tagine

  1. In a medium pot, heat olive oil with onion, garlic and spices over medium-high for about four to six minutes or until soft and spices are fragrant.
  2. Add remaining ingredients and bring to a boil.  Reduce to medium-low, cover and simmer until vegetables are tender and sauce is thickened about 30-35 minutes.  Stir occasionally to prevent sticking.  Adjust seasoning.
  3. Set aside for serving. 

For the Couscous 

  1. Meanwhile, in a small pot heat stock, olive oil, sumac, salt and pepper and bring to a boil.  Add couscous, cover and simmer for 12 minutes.  Remove from heat and let stand for five minutes.  Serve with tagine.
  2. Just before serving sprinkle with freshly chopped coriander. 
  3. Serve and enjoy!

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