This Moroccan Vegetable Tagine With Couscous* is another recipe from The Purple Carrot (and as with their Three-Bean Burritos, I purchased the ingredients myself rather than pay for one of their meal kits). I stuck to the recipe fairly closely, apart from a moment of madness where I forgot to add the golden raisins that I’d bought especially for this dinner. I also used a different kind of couscous: the recipe specifies “Moroccan couscous,” but my local grocery store only sells Israeli (aka pearled) couscous, which is about three times the size and takes a bit longer to cook. In any case, it didn’t seem to matter—this dish was delicious and very filling, and it lasted the two of us two nights, with leftovers for lunch. If, like me, you hate asparagus, fear not: the tagine has an intense sweet and spicy flavor that completely disguises the foul, foul taste of asparagus, and the asparagus adds a nice crunch (it’s only cooked for a few seconds). If you’re thinking the ingredients list looks a little long, I reckon you could skip the pine nuts and raisins, but you definitely need the prunes, apricots, and assorted spices. So far this is my favorite of the dinners I’ve recorded here.
* This link takes you to a cached version of the recipe; The Purple Carrot is redoing their website and they seem to have hidden or deleted the old recipe archive.