30-Minute Zucchini and Chickpea Tagine with Couscous and Chermoula

This vibrant tagine brings together tender zucchini, protein-packed chickpeas and a medley of warm spices for a comforting yet quick meal. Topped with a bright chermoula sauce and a tangy lemon cream, every bite is a balance of savory, sweet and herbaceous flavors.

Despite its complex taste, this dish comes together in just 30 minutes. Fluffy couscous soaks up the fragrant stew, while dried apricots add a touch of sweetness and sliced almonds provide a satisfying crunch. It’s a perfect weeknight dinner that feels special without the fuss.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

2.5 ounce French CouscousView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of water to a boil. Add the couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
2. While the couscous rests, dice the onion and zucchini into ½-inch pieces. Mince the garlic. Finely chop the cilantro, reserving a few leaves for garnish. Cut the lemon in half.
3. In a large skillet or pot, heat a drizzle of oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and Tunisian spice blend; cook for 30 seconds until fragrant.
4. Add the zucchini, chickpeas (drained and rinsed), dried apricots (chopped) and veggie stock concentrate. Pour in ¾ cup of water. Bring to a simmer and cook until the zucchini is tender and the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
5. Meanwhile, make the chermoula: In a small bowl, combine the chopped cilantro, minced jalapeño (remove seeds for less heat), a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Stir to combine.
6. In another small bowl, mix the sour cream with a squeeze of lemon juice and a pinch of salt to make the lemon cream.
7. To serve, divide the couscous between plates. Spoon the zucchini-chickpea stew over the top. Drizzle with lemon cream and chermoula. Garnish with sliced almonds and reserved cilantro leaves. Add hot sauce to taste.

Recipe Tips

FAQ

Can I use a different grain instead of couscous?

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

Is this recipe vegan?

The recipe as written uses sour cream, but you can easily swap it with a plant-based yogurt or omit it for a vegan version.

How do I store leftovers?

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