Zucchini & Chickpea Tagine
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Zucchini & Chickpea Tagine

Zucchini & Chickpea Tagine

with Couscous & Chermoula

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.

Tree Nuts

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

Total Time30 minutes
Prep Time


serving amount

1 unit


1 unit

Yellow Onion

2 clove


¼ ounce


1 unit


1 unit


13.4 ounce


4 tablespoon

Sour Cream

(Contains Milk)

2 unit

Veggie Stock Concentrate

½ cup


(Contains Wheat)

1 tablespoon

Tunisian Spice Blend

½ ounce


(Contains Tree Nuts)

1 ounce

Dried Apricots

1 teaspoon

Hot Sauce

Not included in your delivery

3 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber15 g
Protein23 g
Cholesterol50 mg
Sodium780 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.


Paper Towel
Small Bowl
Small pot
Large Pan



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

Make Chermoula & Lemon Cream

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, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Couscous

Heat a drizzle of olive oil in a small pot over medium-high heat. Add ¼ 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 ready to serve.

Cook Veggies

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.

Simmer Tagine

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.

Finish and Serve

Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Divide between plates and top with tagine. Top 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.

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