Zucchini & Chickpea Tagine
with Couscous & Chermoula
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, that’s not necessary to make it delicious! What you really need is a balance of textures and layers of savory-sweet flavors. Luckily, our chefs created a delicious weeknight version that’s got all that and then some. In it, there’s fluffy couscous, hearty, stew-like veggies, fragrant spices, sweet apricots, and crunchy almonds. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula’s chock full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome dish to land on your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Yellow Onion
2 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
13.4 ounce
Chickpeas
4 tablespoon
Sour Cream
(Contains Milk)
2 unit
Veggie Stock Concentrate
½ cup
Couscous
(Contains Wheat)
1 tablespoon
Tunisian Spice Blend
½ ounce
Almonds
(Contains Tree Nuts)
1 ounce
Dried Apricots
1 teaspoon
Hot Sauce
Not included in your delivery
3 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Mince cilantro leaves and stems. Mince or grate garlic. Zest and halve lemon (halve both lemons for 4 servings). Mince jalapeño, removing ribs and seeds for less heat. Drain and rinse chickpeas; pat dry with paper towels.
In a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, pepper, lemon juice to taste, and as much jalapeño as you like. Taste and add more garlic if desired. In a separate small bowl, combine sour cream, as much lemon zest as you like, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add a quarter of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then stir in couscous. Turn off heat, then cover and let stand until water has absorbed and couscous is tender. Keep covered until ready to serve.
Heat a large drizzle of olive oil in large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
Stir ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide couscous between plates and top with tagine. Sprinkle with almonds and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Cut remaining lemon into wedges; serve on the side.
