Roasted veggies and dried fruit get cozy in a tangy sauce, which is piquant with green olives and preserved lemons.
What You Get
Crumbled feta cheese
What You’ll Need
Makes 3 servings
Active Time: 25 minutes
Total Time: 40 minutes
Preheat the oven to 450°F. Slice the persimmons into bite-size wedges. Trim and cut 4 or 5 of the carrots in half lengthwise, then into 3- to 4-inch pieces. Slice half of the onion, reserving the rest for another use. Rinse and drain the chickpeas.
In a large ovenproof sauté pan with a cover over medium-high heat, warm 3 tablespoons olive oil. Add the onion and sauté until soft, about 5 minutes. Add the persimmons, carrots, tagine seasoning, and 1 cup of the chickpeas, reserving the rest for another use. Stir until fragrant, 1 minute. Add ½ cup of water and cover the pan. Transfer the pan to the oven and braise until the vegetables are tender and golden, 25 minutes.
Meanwhile, bring a pot with 1 cup water to a boil. Add 1 cup of the couscous, along with 2 tablespoons of olive oil and a pinch of salt. Cover, remove the pan from the heat, and let rest until fluffy, 5 to 10 minutes.
In a small bowl, stir together the yogurt, the juice of ½ lemon, 1 tablespoon olive oil, and a pinch of salt. Pick a handful of parsley, toss the stems, and roughly chop the leaves.
Heap the couscous and vegetables onto plates. Dollop with the yogurt sauce, sprinkle with the feta and parsley, and serve warm.
Contains: milk, wheat.