This fresh take on tagine simmers up quickly, thanks to tender spring veggies and precooked pasta and beans. Green olives and preserved lemons give the sauce extra zing.
What You Get
Chickpeas (garbanzo beans)
Cooked Israeli couscous
What You’ll Need
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Trim and thinly 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. Wash the turnips and their tops. Cut the turnips into halves or quarters, depending on size. Roughly chop the tops. Rinse and drain the chickpeas.
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 tops, and ½ cup water. Cover with a lid and cook until the vegetables are tender, 5 minutes. Season with salt to taste.
Meanwhile, warm the Israeli 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.
Spoon the couscous onto plates and top with the vegetable tagine. Finish with a dollop of the green garlic yogurt and serve warm.
Contains: milk, wheat.