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American Recipes
Zucchini & Chickpea Tagine

Zucchini & Chickpea Tagine

with Couscous & Chermoula

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Tagine is named for the conical clay vessel it’s traditionally cooked in. However, that’s not necessary to make it delicious! What you really need is a balance of textures and layers of savory-sweet flavors. Luckily, our chefs created a delicious weeknight version that’s got all that and then some. In it, there’s fluffy couscous, hearty, stew-like veggies, fragrant spices, sweet apricots, and crunchy almonds. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula’s chock full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome dish to land on your table.

Tags:Veggie
Allergens:MilkWheatTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 unit

Yellow Onion

2 clove

Garlic

¼ ounce

Cilantro

1 unit

Lemon

1 unit

Jalapeño

13.4 ounce

Chickpeas

4 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Vegetable Stock Concentrate

½ cup

Couscous

(ContainsWheat)

1 tablespoon

Tunisian Spice Blend

½ ounce

Sliced Almonds

(ContainsTree Nuts)

1 ounce

Dried Apricots

1 teaspoon

Hot Sauce

Not included in your delivery

3 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber15 g
Protein23 g
Cholesterol50 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Small Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Mince cilantro. Mince or grate garlic. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeño, removing ribs and seeds for less heat. Drain and rinse chickpeas; pat dry with paper towels.

2

In a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. In a separate small bowl, combine sour cream, as much lemon zest as you like, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

3

Heat a drizzle of olive oil in a small pot over medium-high heat. Add a quarter of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then stir in couscous. Turn off heat; cover and let stand until water has absorbed and couscous is tender. Keep covered until ready to serve.

4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

5

Stir ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

6

Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide couscous between plates and top with tagine. Sprinkle with almonds and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Cut remaining lemon into wedges; serve on the side.