Sweet Potato and Chickpea Tagine (Whole Foods)

Sweet Potato and Chickpea Tagine

Source: Whole Foods.

Serves: 4

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cinnamon
• 1 cup chopped white onion
• 3 cloves garlic, minced or pressed through a garlic press
• 2 2/3 cup low-sodium vegetable broth, divided
• 3 tablespoons no-salt-added tomato paste
• 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 (15-ounce) can no-salt-added garbanzo beans (also known as chickpeas), rinsed and drained, or 2 cups cooked garbanzo beans
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 1/2 cup pitted green olives, chopped
• 1/2 cup golden raisins
• 3 tablespoons fresh parsley leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• 4 cups cooked whole wheat couscous
• 1 lemon, cut into 4 wedges

Instructions

1. In a large skillet, toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant. Transfer to a spice grinder and grind to a powder. Set aside.
2. Heat a large high-sided skillet over medium heat until hot. Add onion and cook about 5 minutes or until beginning to brown and stick to the pan. Add garlic and cook until fragrant. Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender. Stir in spice mixture and tomato paste; cook 1 minute, stirring. Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer about 20 minutes or until potato is tender. Stir in parsley and cilantro. Serve over couscous with lemon wedges.

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Moroccan Couscous (Alicia Silverstone)

Moroccan Couscous

Ingredients

• 2 cups peeled butternut squash cut into 1/4" to 1/2" cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
• 1 1/2 cups zucchini cut into 1/4" cubes
• 2 Tablespoons extra virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 Tablespoons earth balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

Instructions

1. Preheat oven to 375 F. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 
2. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt, to taste. Cover the pan and steep for 15 minutes. 
3. Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve. 

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