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Vegetarian Moroccan Tagine with Couscous
Vegetarian Moroccan Tagine with Couscous

Vegetarian Moroccan Tagine with Couscous
A hearty and aromatic Moroccan-inspired tagine served with fluffy couscous.
Vegetarian Moroccan Tagine with Couscous

To provide a balanced meal rich in carbohydrates and protein, supporting muscle recovery and energy replenishment after a day of cycling.

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 200
    g
     carrot
  • 200
    g
     zucchini
  • 400
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 100
    g
     dried apricots
  • 50
    g
     almonds
  • 300
    g
     couscous
  • 500
    ml
     vegetable broth
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegetarian Moroccan Tagine with Couscous
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until soft.
  3. Stir in sliced carrots and zucchini, cook for another 5 minutes.
  4. Add chickpeas, canned tomatoes, and vegetable broth.
  5. Mix in cumin, coriander, cinnamon, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Stir in chopped dried apricots and almonds.
  8. Prepare couscous according to package instructions.
  9. Serve the tagine over couscous.
Nutrition Per Serving 2000 g Per 100g
Energy 2500 kcal 125 kcal
Protein 80 g 4.0 g
Fibre 50 g 2.5 g
Salt 2 g 0.1 g
Sugar 40 g 2.0 g
Carbohydrates 350 g 17.5 g
Fat 90 g 4.5 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 200
    g
     carrot
  • 200
    g
     zucchini
  • 400
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 100
    g
     dried apricots
  • 50
    g
     almonds
  • 300
    g
     couscous
  • 500
    ml
     vegetable broth
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until soft.

Stir in sliced carrots and zucchini, cook for another 5 minutes.

Add chickpeas, canned tomatoes, and vegetable broth.

Mix in cumin, coriander, cinnamon, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Stir in chopped dried apricots and almonds.

Prepare couscous according to package instructions.

Serve the tagine over couscous.

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