A delicious Tunisian-inspired Tagine (with your choice of Chicken or chickpeas) Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable!
Here’s a very simple, yummy recipe for a Tunisian-style Tagine made with your choice of Chicken or Chickpeas, with Cous Cous (or quinoa) and super flavorful Green Harissa Sauce. It’s easily adaptable for vegans and gluten-free diets. On a map, Tunisia sits on the Mediterranean Sea, on the Northern tip of Africa, just east of Morocco and west of Egypt so it’s easy to see how the flavors and ingredients blur the lines of borders.
Carrots and onions are sautéed with garlic and ginger along with the warming spices of turmeric, cinnamon and coriander. Water and couscous are stirred in, then cooked chicken (or chickpeas ) are nestled in before the whole thing goes in the oven for 15 minutes. From start to finish this takes about 45 minutes – and it’s a true “one pot meal”.
Once you get the hang of it, it’s easy to use it as a jumping off point for other flavor combinations. Full of earthy Middle Eastern flavor, it is easy to make, and it’s a new favorite around here. Make it with chicken, fish or lamb ….or keep it totally vegetarian adding chickpeas or cauliflower. If you are not a cous cous fan, another option is to use quinoa (see recipe notes).
The Green Harissa Sauce is really delicious and simple to make, just blend up the ingredients- which I do while this is baking in the oven. The leftover sauce is great spooned over wraps and pita sandwiches the next day.
The vegan version above is equally good!
Brian loves his with chicken so often I’ll just nestle the chicken on one side for him, and have chickpeas on my side. That way we are both happy. 🙂
The green harissa sauce is ….to die for. I know you will love it and find a millions uses for it. I love it swirled into soups- adds richness and brightness.
Enjoy this Tunisian Tagine (w/ Chicken or Chickpeas) Couscous & Green Harissa Sauce…. make it your own and please share how you’ve adapted it below!
xoxo
PrintTunisian Tagine (w/ Chicken or Chickpeas) Couscous & Green Harissa Sauce
A delicious Tunisian-inspired Tagine (with your choice of Chicken or chickpeas) Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: Main, One pot meal, Chicken, Vegan
- Method: Baked
- Cuisine: Tunisian
Ingredients
- 1 ½ lbs boneless chicken thigh meat (or substitute 3 cups cooked garbanzos, 2 cans drained, or a combination of both. Vegetarians could also add cauliflower.)
- 2 tablespoons oil
- Generous pinch salt and chili powder
- 3 medium carrots
- 1 large onion
- 1 tablespoon fresh ginger-minced
- 5 garlic cloves- rough chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- ¾ teaspoon cinnamon
- ½ teaspoon caraway seeds, optional but very tasty
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 can diced tomatoes ( fire roasted if possble)
- ¼ cup dried apricots, diced (or sub raisins)
- 1 ½ cups water
- 1 ½ cups cous cous ( or sub cup quinoa– see notes )
GREEN HARISSA SAUCE
- 1 cup plain yogurt (don’t use zero fat, or if you do, add a tablespoon or two of olive oil) or sub vegan yogurt ( like coconut yogurt)
- ½–1 bunch Italian parsley, small stems OK ( or substitute cilantro)
- 1–2 garlic cloves
- ½ to 1 whole jalapeño
- ½ teaspoon smoked paprika
- 1 teaspoon coriander (or cumin)
- ½ teaspoon salt
Optional garnish: fresh mint leaves, toasted slivered almonds or pine nuts
Instructions
- Pre heat oven to 400F
- In a large heavy bottom oven proof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.
- Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
- When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven). Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring our their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it’s simmering, stir in the cous cous. Nestle in the chicken cover and place in the oven for 15 minutes.
- While its baking, make the Green Harissa Yogurt Sauce …by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices & salt.
- After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.
Notes
- NOTES: If subbing chickpeas, drain them first. For the fastest preparation, place them directly over the cous cous to heat in the oven,sprinkle with a little salt. OR for added flavor, give chickpeas a quick fry: drain, pat dry and sauté with olive oil for 3-4 minutes, then sprinkle with salt, pepper and a little chili powder or cumin, sautéing for just another minute. To keep them crispy, add them to the cous cous after it comes out of the oven. Another option is to add cauliflower, same preparation.
- If subbing quinoa: Add 1 cup rinsed quinoa and 1 ¾ Cups water. Extend cooking time by 10 minutes.
Keywords: tagine, tagine recipe, moroccan chicken, moroccan chickpeas, tunisian chicken, Tunisian recipes, cous cous, cous cous recipes
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What a great mix of flavors!
thanks so much Sharon!
The second this hit my inbox I knew I had to make it! I made this two nights ago and made it veggie style with chickpeas and cauliflower. I used quinoa instead of cous cous. I don’t have a dutch oven type pot so I cooked the entire thing on the stove top. I had to add quite a bit more water and it cooked for probably a half hour longer, but it all worked out great. This was absolutely delicious and will definitely become a go-to dish in my house since we usually have all these ingredients in the cupboard anyway. We’ve also been smothering anything that will stand still with the the extra harissa sauce! Do you have a suggestion for making the harissa sauce vegan? What would I sub in for the yogurt?
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Oh thanks for sharing…I will “up” the water for quinoa in the recipe. Did you cover the pot on the stovetop? For a vegan option…I think there is soy yogurt….you could try that?
This was so yum! Made it all veg. The harissa was amazing too. I love that this is basically one pot!
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This dish was fantastic! I have subscribed to a few food blogs and prepared the occasional the recipe, but never before was I motivated to leave a comment. Thank you. Your images are beautiful and inspiring. I prepared this with chicken and cous cous in a large cast iron skillet. I tend to shy away from spicy foods but found the green harissa yogurt sauce to be delicious. So thank you again for luring me out of my comfort zone with your splendid photos. Have to agree with Heather about loving that it is basically one pot, that always helps on a week night.
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I made this dish last night for my picky husband who normally does not like cous cous. The only substitution that I made was using cilantro rather than parsley in the Harissa sauce. It was all so delicious and even my cous cous wary husband thought it was a hit! Thanks for the recipe!
★★★★
Ahhh… I’m so glad to hear he liked it! Yay!!! Thanks for sharing!!!
Would this dish be okay cold? I am going on a 7 day kayak trip and thought this might be okay to make up (vegetarian) and have on one of the days. Any thoughts?
Yes, I think so? Would you freeze it?
I didn’t think of that (silly me) but I think that would be a good idea.
Sylvia
Can you tell me what size can of diced tomatoes please?
regular size- 14.5 ounces 🙂
I made this the other day and my whole family loved it espacially the green harissa sauce. I’ve been asked to substitute chicken with fish. I’m uaing sea bass. Anyone else tried this with fish?
Hi looks delicious I am wondering if you could make this with chicken breast? I am assuming that time of cooking is what would change. Curious if anyone has tried it?!
This looks amazing. Can you make it with rice? I’ve got a gluten free friend who I’d like to make this for. How would I do that?
Hi Mallory, I think you could but amount of liquid and cooking time would be totally different. Rice would need longer to cook and more water. I haven’t tried it personally. If you do try it with rice, would you let me know how it goes??
This was a wonderful, flavourful dish! I made mine with chickpeas and cauliflower and quinoa. I didn’t make the harissa sauce to the recipe, because I was missing ingredients, but it was delicious none the less.
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