Spiced Zucchini and Chickpea Tagine with Couscous and Chermoula

This vibrant North African-inspired dish brings together tender zucchini, protein-packed chickpeas and fluffy couscous in a fragrant spiced stew. The magic lies in the toppings: a bright, herbaceous chermoula made with cilantro, garlic and jalapeño, plus a tangy lemon cream sauce that ties everything together.

Despite its complex flavors, this tagine comes together in just 30 minutes. Sweet apricots and crunchy almonds add texture, while the Tunisian spice blend infuses the vegetables with warmth. It’s a satisfying, wholesome meal that proves you don’t need a traditional clay pot to make a delicious tagine.

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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, then cut crosswise into ½-inch-thick half-moons. Halve, peel and dice the onion. Mince cilantro leaves and stems. Mince or grate garlic. Zest and halve the lemon. Mince the 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 tablespoons olive oil (3 tablespoons for 4 servings), a pinch of garlic, salt, pepper, 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, lemon zest to taste and a pinch of salt. Add water 1 teaspoon at a time until the 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 is 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 blend, 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 the 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 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff couscous with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide couscous between plates and top with tagine. Sprinkle with almonds and apricots (toast almonds first if desired). Drizzle with lemon cream and chermoula. Add hot sauce if desired. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I make this tagine ahead of time?

Yes, you can prepare the tagine and couscous up to 2 days in advance. Store separately in the refrigerator and reheat gently before serving. Add the toppings just before serving.

What can I use instead of couscous?

Quinoa, rice or cauliflower rice work well as substitutes. Adjust cooking time and liquid accordingly.

Is this dish vegan?

As written, it contains butter and sour cream. To make it vegan, use plant-based butter and a dairy-free yogurt or sour cream alternative.