This take on tagine is packed with tender-crisp veggies and fluffy chickpeas. Spoon it into bowls with Israeli couscous, the pearl-shaped pasta, and give it a good stir with a dollop of garlicky yogurt.
Allergen Note: Contains milk, wheat.
Bring a pot of salted water to a boil. Add the couscous and cook until al dente, 6 to 8 minutes. Drain the couscous, return to the pot, drizzle lightly with olive oil, and toss to separate the pieces and keep them from sticking. Set aside and keep warm.
Meanwhile, thinly slice the spring onion and green garlic (if you find any dirt, rinse and pat dry). Snap off the tough ends of the asparagus but leave whole. Remove the strings from the sugar snap peas, if you like, and cut the sugar snap peas into bite-size pieces. Rinse and drain the chickpeas.
Meanwhile, in a deep sauté pan or casserole pan over medium-low heat, warm 3 tablespoons olive oil. Add the spring onion and green garlic and sauté until softened, about 5 minutes. Add the chickpeas and tagine spice and stir until fragrant and warmed through, 2 to 3 minutes. Add the spinach and cook, covering the pan if necessary, until the spinach wilts down, 3 minutes. Add the sugar snap peas, season with salt, and stir to combine. Then lay the whole asparagus on top of the other ingredients, sprinkle with salt, cover with a lid, and steam until the vegetables are tender-crisp, 3 to 5 minutes.
Spoon the couscous onto plates, top with the vegetable tagine, and finish with a dollop of the green garlic yogurt. Serve warm, with a tossed salad on the side.