Tagines–or hearty stews–are North African comfort food at its very best. For tonight’s vegetarian take, we’re using a winning blend of seasonal produce stewed with conventional ingredients like chickpeas, dates and ras el hanout (a favorite blend of warm spices). In classic style, we are serving our tagine with fluffy couscous (perfect for soaking up the rich broth). To finish, we are garnishing it all with crunchy almonds, fresh mint and dollops of cilantro-seasoned labneh, a cooling, creamy cheese.
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Green Bell Pepper
bunchCilantro & Mint
TbspRas El Hanout
All-Clad Stainless Steel Small Pot
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hints & techniques
How To: Mince Garlic
Minced garlic is one of the most common components of our recipes. Have a look at this video for a few quick ideas about the best way best to mince!
CouscousChickpeasGarlicPurple EggplantCilantro & MintMedjool DatesAlmondsRas el HanoutSherry VinegarLabneh CheeseHow To: Hold…Early Girl…Green Bell…
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1Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the eggplant. Cut out and discard the stem, seeds and ribs of the pepper; little dice. Peel and finely chop the garlic. Core and medium dice the tomato. Finely chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stalks.
In a small pot, combine the couscous and 21/2 cups of plain water ; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or till the water has been absorbed and the couscous is tender. Cover and set aside in a warm place.
3Start the tagine:
While the couscous cooks, in a big pot, heat 2 tbsp of olive oil medium-high until warm. Add the eggplant and cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Season with pepper and salt. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until softened and aromatic.
4Add the vegetables:
Insert the chickpeas to the pot; season with pepper and salt. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Insert the bell pepper, tomato and ras el hanout; year with salt and pepper.
5Finish the tagine:
Insert the dates, vinegar and 1 cup of plain water to the pot; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and slightly reduced in volume. Remove from heat; season with pepper and salt to taste.
6Make the cilantro labneh & dish your dish:
In a small bowl, combine the labneh and cilantro.Drizzle with olive oil and stir to blend; season with pepper and salt to taste. Divide the cooked couscous and completed tagine between 4 dishes. Garnish with the almonds, mint (tearing any larger leaves just before adding) and cilantro labneh. Enjoy!