Spring Vegetable Tagine with Asparagus & Green Garlic

This fresh take on tagine simmers up quickly, thanks to tender spring veggies and precooked couscous and beans. A dollop of garlicky yogurt gives the sauce extra zing.  

What You Get

Spring onions

Green garlic

Asparagus

Tokyo turnips

Chickpeas

Tagine seasoning

Cooked Israeli couscous

Greek yogurt

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Trim and slice a few of the spring onions and the green garlic, including the tops (if you find any grit, rinse and pat dry). Set aside 1 tablespoon of the green garlic for the yogurt sauce. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Separate the turnips and greens. Cut the turnips into halves or quarters, depending on size. Roughly chop the greens. Rinse and drain the chickpeas.

Step 2

In a deep sauté pan or braising pan over medium heat, warm 2 tablespoons olive oil. Add the spring onions and green garlic and sauté until softened, 2 to 3 minutes. Add the turnips, chickpeas, tagine seasoning, and a pinch of salt, and stir until fragrant and warmed through, 2 to 3 minutes. Add the asparagus, turnip greens, and ½ cup water. Cover with a lid and cook until the vegetables are tender, 5 minutes. Season with salt to taste.

Step 3

Meanwhile, warm the couscous in the microwave, 1 to 2 minutes. In a small bowl, stir together the yogurt with 1 tablespoon water, 1½ teaspoons olive oil, a pinch of salt, and the reserved green garlic.

Step 4

Spoon the couscous onto plates and top with the vegetable tagine. Spoon a dollop of the green garlic yogurt on top and serve warm.

Contains: milk, wheat.