Equipment
Ingredients
Aromatics and Produce
- 600 g cauliflower, cut into medium florets
- 1 yellow onion, diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
Tagine Spices
- 5 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 2 g ground cinnamon
- 2 g ground turmeric
Liquids and Hearty Additions
- 30 ml olive oil
- 400 g canned diced tomatoes
- 500 ml vegetable broth
- 400 g canned chickpeas, drained and rinsed
- 100 g dried apricots, halved
Couscous Base
- 200 g dry plain couscous
- 240 ml vegetable broth
- 15 ml olive oil
- 2 g salt
Finishes
- 15 g fresh cilantro, chopped
- 1 lemon, juiced
Nutrition (per serving)
Method
Prepare the vegetables by cutting the cauliflower into uniform medium florets, dicing the yellow onion, and mincing the garlic and ginger.
Heat 30ml of olive oil in a Dutch oven or traditional tagine pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden.
Stir in the minced garlic, grated ginger, cumin, coriander, smoked paprika, cinnamon, and turmeric. Stir constantly to coat the onions and cook until the spices are highly fragrant.
Pour in the diced tomatoes with their juices and 500ml of vegetable broth. Scrape the bottom of the pot vigorously with a wooden spoon to release any browned bits or stuck spices.
Add the cauliflower florets, drained chickpeas, and halved dried apricots to the pot. Stir well so the ingredients are nestled into the broth, then bring the mixture to a gentle bubble.
Reduce the heat to low and cover the pot tightly. Simmer undisturbed until the cauliflower is completely tender but still holding its shape, and the sauce has reduced to a rich consistency.
While the tagine is in its final minutes of braising, prepare the couscous. In a small saucepan, bring 240ml of vegetable broth, 15ml of olive oil, and the salt to a rapid boil over medium-high heat.
Remove the boiling broth from the heat entirely. Pour in the dry couscous, stir exactly once to distribute the grains, and cover tightly with a lid. Leave it undisturbed to hydrate.
Remove the tagine from the heat. Stir in the freshly squeezed lemon juice and the chopped cilantro to brighten the flavors. Taste the cooking liquid and stir in an extra pinch of salt if necessary.
Uncover the rested couscous and scrape the grains gently with a fork to fluff them. Divide the couscous evenly among four shallow dinner bowls, then ladle a generous amount of the warm cauliflower tagine over the top.
Chef's Notes
- Using a traditional ceramic tagine creates an exceptional convection environment, returning condensation back into the dish, but a heavy enameled cast iron Dutch oven will yield wonderfully tender results as well.
- For a deeper, more complex flavor profile, you can substitute the individual ground spices in this recipe with 15 grams of a high-quality Ras el Hanout blend.
- Toast your dry couscous in a skillet over medium heat for 2 to 3 minutes before adding the boiling liquid to vastly enhance its inherent nutty flavor.
- The dried apricots balance the savory, spiced broth with essential bursts of sweetness. Do not skip them, as this interplay of sweet and savory is fundamental to Moroccan cuisine.
Storage
Refrigerator: 4 days — Store the tagine stew and the couscous in separate airtight containers to prevent the couscous from becoming overly soggy.
Freezer: 3 months — Freeze the tagine portion only. Couscous does not freeze and thaw well.
Reheating: Reheat the tagine gently in a saucepan over medium heat, adding a small splash of water or broth if the sauce has thickened too much. Warm the couscous in the microwave covered with a damp paper towel.
