🍛Spiced Moroccan Chickpea Tagine with Couscous

Ingredients:

For the tagine:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 can (14 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small zucchini, diced
• 1 carrot, sliced
• 1 red bell pepper, diced
• ⅓ cup dried apricots, chopped
• Salt and pepper to taste
• Juice of ½ lemon
• Fresh cilantro for garnish
• Toasted almonds or pine nuts (optional)

For the couscous:

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1 tbsp olive oil
• Salt to taste
• Zest of 1 lemon

Instructions:

1. Start the tagine base:
   Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until soft and golden. Add garlic and ginger, cook another minute until fragrant.
2. Add spices:
   Stir in cumin, cinnamon, paprika, turmeric, and cayenne. Let the spices toast for 1–2 minutes until aromatic.
3. Build the stew:
   Add chickpeas, diced tomatoes, and broth. Stir well, then add the zucchini, carrots, bell pepper, and dried apricots. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until veggies are tender and sauce is thickened.
4. Finish it off:
   Just before serving, stir in lemon juice. Taste and adjust seasoning — more lemon for brightness, salt for depth.
5. Make the couscous:
   While tagine simmers, place couscous in a bowl with olive oil, salt, and lemon zest. Pour boiling water (or broth) over it, cover with a plate, and let sit for 5 minutes. Fluff with a fork.
6. Assemble and serve:
   Spoon couscous onto plates or shallow bowls. Ladle the chickpea tagine over the top. Garnish with cilantro, toasted nuts, or extra lemon if desired.