Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
2 Tbsp. extra-virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
1 (14-oz.) can chickpeas, drained, rinsed
1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces
1/2 cup dried currants (about 2.5 oz.)
1 tsp. apple cider vinegar
1 cup couscous
1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped
Preparation
Step 1
Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
Step 2
Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
Step 3
Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
Step 4
Divide couscous among plates. Spoon tagine over and top with pistachios.
Recipe notes
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