Carrots of Arabia
Moroccan-Spiced Baby Carrot Tagine with Couscous
1 hour
Serves 4
DinnerAfricanVegetarian
Herb's take
Inspired by the slow-cooked soul of North African tagines, this dish transforms humble baby carrots into the star of a fragrant, spice-laden stew. You’ll master blooming spices and balancing sweet and savory flavors, all while giving your carrots the spa treatment they never knew they needed.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
- 02Stir in the garlic, cumin, coriander, cinnamon, ginger, and smoked paprika. Cook, stirring constantly, for 1 minute until the spices become fragrant.
- 03Add the baby carrots to the pot and toss to coat in the spices and onions.
- 04Push the carrots aside and add the tomato paste. Sauté the paste for 1 minute to remove its raw edge, then stir everything together.
- 05Pour in the vegetable broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom.
- 06Add the chickpeas, dried apricots, and honey. Stir, then reduce heat to low, cover, and simmer for 30 minutes until the carrots are tender but not mushy.
- 07Remove the lid and stir in the lemon zest and juice, kosher salt, and black pepper. Simmer uncovered for 5 more minutes to thicken the sauce slightly.
- 08While the tagine simmers, prepare the couscous: bring the water and butter to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- 09Spoon the couscous onto plates, top with the carrot tagine, and garnish with cilantro and almonds to serve.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.