Tagine is a Moroccan word that refers to both a conical-shaped pot and the slow-cooked stews prepared in it. Our vegetarian version skips the long cooking time — it's a snap to prepare and tastes just like the North African favourite!
Sweet Potato, cubes
Vegetable Broth Concentrate
Turkish Spice Blend
Red Onion, chopped
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
Preheat the oven to 425°F (to roast sweet potatoes). Wash and dry all produce.* On a baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with half the spice blend, salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until sweet potatoes are golden-brown and tender, 20-22 min. Meanwhile, drain and rinse kidney beans.
Meanwhile, cut zucchini in half lengthwise, then into 1/4-inch thick moons. Peel, then mince or grate garlic. Roughly chop parsley. Heat a large pot over medium heat. When hot, add almonds to the dry pot. Toast, stirring often, until golden-brown, 3-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Bring a kettle of water to a boil. In a large bowl, stir together couscous, 2/3 cup boiling water (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl). Cover and let stand until couscous is tender and liquid has been absorbed, 5-6 min. When couscous is tender, fluff with a fork and season with salt and pepper.
Heat the same large pot over medium-high heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining spice blend, onions and zucchini. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt and pepper.
Stir in diced tomatoes, broth concentrate(s), kidney beans, garlic, fig jam and 1/2 cup water (dbl for 4 ppl). Reduce heat to medium and simmer, stirring occasionally, until sauce is slightly thickened and veggies are cooked through, 6-7 min. When sweet potatoes are roasted, stir them into the large pot. Season with salt and pepper.
Fluff couscous with a fork. Stir in half the almonds and half the parsley. Season with salt and pepper. Divide nutty couscous between plates and top with veggie tagine. Sprinkle over remaining almonds and remaining parsley.