Q: I can’t find instructions for making couscous in the tagine. ; It’s a vibrant, healthy dish that’s full of nutritious vegetables and protein-rich chickpeas, making it perfect for a vegetarian meal.

Stir the almonds and parsley into the couscous just before serving. Or, to serve family style, spread the couscous in a large, rimmed platter.

Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste. Try them out! Suggested Pairing

Sent by Robin Editor: Readers, have you ever cooked couscous in a tagine? It just doesn’t happen in Morocco. Method. To be fair, the boundary between a tagine and the stew portion of couscous can be vague. The aromatic combination of fragrant spices makes it a dish that’s packed full of flavor.

; It’s a one-pot dish that’s simple to prepare. ; It’s a recipe that tastes just as good cold as it does hot making it a truly versatile dish.


Delicious, perfectly-textured, triple-steamed couscous. EatSmarter has over 80,000 healthy & delicious recipes online. The lamb tagine and couscous can be refrigerated separately for up to 3 days. After my experiences, I am not very comfortable with tagine on couscous. What’s your advice? After so many years of par-cooked instant couscous, it was like an oasis in a desert. Add the lamb, seal, and shake to coat.
To make the tagine, mix together all the spices in a small bowl.

To make the tagine, mix together all the spices in a small bowl.

Method.

Can you please recommend a recipe or cooking instructions for making couscous in my tagine? The Chicken and Couscous Tagine recipe out of our category Chicken! Stir in the couscous, cover again and cook for a further 3 minutes or just until the couscous is soft, then stir in the toasted almonds, taste for seasoning and serve in warmed bowls. Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.

Put the goat pieces in a large bowl, add half the spice mix and toss until the goat pieces are thoroughly coated. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it atop the couscoussier.

Cover the bowl with a clean tea towel and leave for 15 minutes. (Again, seal the joint if you see steam escaping.)

Garnish as desired with harissa, slivered almonds, raisins, and parsley.

To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. From what I understand there is a risk of too much moisture since the tagine retains it so well. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.

Put the goat pieces in a large bowl, add half the spice mix and toss until the goat pieces are thoroughly coated.


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