Sweet Potato Tagine with Lemon Couscous

A fragrant Moroccan-inspired vegetable tagine featuring sweet potatoes, apricots, and almonds served over zesty preserved lemon couscous.

Vegetarian Healthy Couscous Sweet Potato Tagine

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

92.8g

per serving

371.2 g total

Fat

22.1g

per serving

88.5 g total

Protein

12.9g

per serving

51.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Preserved Lemons

Finely chopped, for tagine

Preserved Lemons

Flesh finely chopped, pulp removed, for couscous

Fruits

125

Dried Apricots

Halved

0.5

piece

Lemon

Juice only

GrainsCereals

200

Couscous

Liquids

200

Water

NutsSeeds

clove

Garlic

Finely chopped

tsp

Ras-El-Hanout

0.5

tsp

Cinnamon

Ground

0.5

tsp

Smoked Sweet Paprika

0.5

tsp

Cumin

Ground

0.25

tsp

Black Pepper

Freshly ground

0.5

tsp

Saffron

Almonds

Whole

bunch

Coriander

Stalks chopped for cooking, leaves reserved

OilsFats

tbsp

Olive Oil

For the tagine

tbsp

Extra Virgin Olive Oil

For couscous

Other

tbsp

Honey

Vegetables

piece

Onion

Thickly sliced

0.5

tsp

Ginger

Ground

1000

Sweet Potato

Peeled and cut into large chunks

400

Tomatoes

Canned, chopped

110

Green Olives

Stones removed

Method

Heat a large deep frying pan and cook olive oil, onions, and garlic for 3 minutes.

Add all spices to the pan and fry for 1 minute.

Stir in the sweet potato chunks.

Add tomatoes, honey, saffron, water, preserved lemon, apricots, olives, and almonds.

Add chopped coriander stalks, cover, and simmer for 20 minutes until potatoes are tender.

Place couscous in a bowl and cover with boiling water to a depth of 1.5cm.

Stir in olive oil, preserved lemon, and lemon juice, then cover for 5 minutes.

Fluff the couscous with a fork and season with salt and pepper.

Serve the tagine over the couscous and garnish with coriander leaves.