Recipe: Cauliflower, Zucchini & Carrot Tagine with Couscous*

Yield: 18 Portions

Ingredients:

  • 6 tbsp Olive oil

  • 6 tbsp minced Ginger

  • 3 cups diced Onion
  • 4 1/2 cups diced Leeks (white and light green parts only)
  • 15 each minced Garlic cloves
  • 4.5 tbsp Ras al Hanout (Optional)

  • 1 head of Cauliflower diced into florets
  • 3 Zucchini diced
  • 10 1/2 cups (or as needed) Vegetable broth
  • 1 1/2 cups diced peeled Carrot
  • 1 1/2 cups Currants
  • 3/4 cups Tomato purée

  • 6 cups Chickpeas, rinsed and cooked
  • 3 tbsp Lemon juice
  • 3/4 tsp Salt
  • 2 tsp Lemon zest
  • 1 Couscous

Directions:

1. Heat the oil in a large soup pot over medium heat.  Add the ginger, onion, leeks, and garlic and cook, stirring frequently, over low heat until the onions are limp and translucent, 4 to 5 minutes.  Add the Ras al Hanout spice blend and sauté until aromatic, about 1 minute.

2. Add the cauliflower, zucchini, and just enough of the broth to cover the vegetables and cook over medium heat for about 10 minutes.

3. Add the carrot, celery, currants, tomato purée, and enough broth to cover the vegetables and simmer until all the vegetables are tender, about 25 minutes.

4. Stir in the chickpeas.  Season with the lemon juice and salt.  Cover and cook until heated completely. Garnish with the lemon zest and serve with cooked Couscous.