February 4, 2016 Bean Recipes

Tunisian Tagine (w/ Chicken or Chickpeas) Couscous & Green Harissa Sauce

Name: Tunisian Tagine (w/ Chicken or Chickpeas) Couscous & Green Harissa Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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 ground 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 possible); ¼ cup dried apricots, diced (or sub raisins); 1 ½ cups water; 1 ½ cups couscous ( or sub 1 cup quinoa– see notes ); 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

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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 couscous 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 million uses for it. I love it swirled into soups- adds richness and brightness.

Enjoy this Tunisian Tagine with Green Harissa Sauce…. make it your own and please share how you’ve adapted it below!

xoxo