Zucchini and Chickpea Tagine with Couscous and Chermoula

This vibrant vegetarian tagine brings together tender zucchini, hearty chickpeas and sweet dried apricots in a fragrant spiced stew. Served over fluffy couscous and finished with a bright chermoula sauce and creamy lemon drizzle, it’s a balanced, satisfying meal that comes together in just 30 minutes.

Chermoula, a North African herb sauce, adds a punch of cilantro, garlic and jalapeño, while the lemon cream offers a cool, tangy contrast. Toasted almonds provide a delightful crunch. No tagine pot required-just a large pan and a small pot for the couscous.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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.

Recipe Tips

FAQ

Can I use a different grain instead of couscous?

Yes, you can substitute couscous with quinoa, rice or farro. Adjust cooking times and liquid amounts according to the grain’s instructions.

Is this recipe vegan?

It can be made vegan by using a plant-based sour cream and butter substitute or omitting the butter and using olive oil instead.

How do I store leftovers?

Store the tagine and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.