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
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Tunisian Tagine (w/ Chicken or Chickpeas) Couscous & Green Harissa Sauce
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-6
- Category: Main, One pot meal, Chicken, Vegan
- Method: Baked
- Cuisine: Tunisian
Description
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!
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 )
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
- Preheat oven to 400F
- In a large heavy-bottom, ovenproof 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 out 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 couscous. Nestle in the chicken cover and place in the oven for 15 minutes.
- While it’s 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 couscous 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 couscous 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
Oh, super flavorful and interesting. I did the chickpea version and used two streaky jalapeños since I’m a heat fiend, which didn’t seem to impact the flavor profile. Because I used a very fine couscous, I had to add a splash of water after baking, but otherwise no alterations necessary.
★★★★★
I have made this recipe many times, and it’s one of my all time favorites. I started with the meat and dairy version (the harissa sauce really is great)! I’ve also tried the chickpea version, and am so grateful for recipes that guide us to more plant-based options. Thank you!
★★★★★
Excellent Recipe!
★★★★★
This seems nice, fresh and Tunisian-inspired but definitely not authentic. How do I know? I’m Tunisian. First, Tagine can also refer to couscous in Morocco. In Tunisia, it means something completely different. In Tunisia, this is couscous. Tagine in Tunisia is an egg dish cooked in the oven. It has potatoes, spinach or parsley and it can be made with chicken or lamb. Calling couscous tagine in Tunisia is like calling a burrito a taco in Mexico. Different things. The “green harissa” I never heard of in 27 years living in Tunisia. Harissa literally means spicy and it’s essentially red chili paste. You can add it to your dishes for flavor. It’s not a dip. It’s more appropriate to refer to what’s described here as a coriander yogurt dip or sauce. Two ingredients which are in fact uncommon in Tunisian cuisine (unlike Indian or Greek). Lastly, the cooking method. Couscous is typically cooked on the stove. The grains of couscous are steam-cooked in a steamer placed on top of the saucepan used to prepare your sauce. Once couscous grains and sauce are cooked, you pour enough sauce (not too much where your couscous gets soggy and not too little where it stays dry). If you feel like the couscous is too drenched, you can put it in the oven for a bit to help it absorb some of the sauce.
Hi, yes, you are right, it is not authentic – it is “inspired”. I had something similar in a Tunisian restaurant and recreated it here.
I made this recipe tonight and it was fabulous! Followed the recipe exactly (except I used chicken breast because I did not have thighs handy) and it came out wonderfully! I will definitely make this again. I can’t wait to serve to friends and family!
★★★★★
Great to hear Remy! Appreciate this!
Cooked it last night. I think 1.5 cup of quinoa is a LOT of quinoa. I also added I can of chickpeas with 1.2 lbs of chicken. I left to over night in the oven after it was cooked. The look is not as moist as it shows in the picture here on this site. Also, its quinoa everwhere. lol. I will cook it with less quinoa next time.
Hi Nova- Yes, too much- I see your confusion and clarified the recipe – it should have been 1 cup quinoa ( it says down in recipe notes) but I made it more clear up top. Sorry about that.
This was delicious! Thank you. I ended up making my chicken on the bbq and adding it at the end.
★★★★★
Thanks Mary! Glad you enjoyed!
Great dish! My family loved it. I added both chickpeas and chicken in this recipe.
★★★★★
I used whole bone-in, skin-on chicken thighs as I bought them by mistake and it seemed wrong to sacrifice the extra flavour. No regrets!! It took slightly more cooking time but otherwise everything was the same. Next time I would add more dried apricots as they seemed to get lost. Used chicken stock instead of salt and served it up on a bed of spinach. Absolutely amazing dish. I’ll be doing this one again!
★★★★★
thanks Sarah, glad you liked!
Made this years ago and remembered it a few days ago when putting together the weeknight menu. Can’t believe it fell off the rotation! Love it and loved by others too!
★★★★★
Thanks so much Heather!
It has great taste and close to my mother in laws tagine.
★★★★★
Hey Gillian, so happy you enjoyed this!
This has to be the yummiest-looking recipe on the Internet. Great photos! Can’t wait to try it.
Thanks! Give it A whirl and see what you think.
I doubled the recipe & quadrupled the harissa! It is to die for! I could drink it! I didn’t change the recipe but I often increase seasoning. Especially garlic. I used cilantro & coriander in the harissa. I used baby carrots cut into thin circles. The recipe doesn’t say what size can of tomatoes. I used the very large can since I doubled. So I just finished cooking. It takes way longer than it says. But it was worth it. Will make again!
Fast and flavorful! I made this with chicken and garbanzos and it was a hit with the family. The green harissa sauce is very very tasty and adds an extra punch to an already delicious recipe. Served i with mint leaves and toasted almonds.
★★★★★
I love how flexible this recipe is. I made it with chicken breast fillet and chickpeas. I didn’t have a can of tomatoes so I substituted for fresh diced tomatoes. I made the harissa yoghurt sauce with cilantro. I don’t have a Dutch oven pot or similar, so I just made it all on the stovetop. I served my cous cous cooled, on a bed of fresh salad leaves with the harissa yoghurt, while my husband had his served hot with the harissa yogurt.
Delicious flavors! I added a bit more liquid (in my case, chicken stock) as it got too dry, but my hubby and I loved it with the sauce.
★★★★★
Great to hear Efan- glad the flavors worked for you!
I have made quite a few recipes from your site and always fabulous. I have to say that this one missed the mark. Flavors just did not marry well. I would not make again.
★★★
Oh No! Sorry it wasn’t your thing. I will have to re-try this.Appreciate your feedback!
We LOVE this dish so much!
I make the green harissa with cilantro and it really works so well with the dish.
★★★★★
Oh good- I like it too!
Does not dissapoint!!! Very Yummy…The prep time is a bit longer than the stated 15 min., and, I am a fast chopper…Next time I will add less cous cous and more liquid. I like mine a bit juicier or with more sauce-like consistency . The Harrissa was delicious with just the right amount of heat from 1 whole Jalapeño
Thanks for the feedback- really appreciate it Kathy!
Great recipe. I made it with the chick peas and cauliflower instead of chicken and it was delicious.
★★★★★
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.
★★★★★
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??
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?!
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?
Sylvia
Can you tell me what size can of diced tomatoes please?
regular size- 14.5 ounces 🙂
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.
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!!!
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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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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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?
★★★★★
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?
What a great mix of flavors!
thanks so much Sharon!