Chickpea Tagine with Buttered CousCous

This is a traditional Moroccan dish and a perfect dinner menu. Couscous variations depends upon our tastes and availability of time. Its a dish inspired from Hamlyn 200 recipes.

What you need:
2 cups – Chickpeas, Soaked over nite and cooked for 6 whistles with salt or canned
1 no – Onion, chopped
3 nos – Tomatoes, chopped
2 cloves – Garlic, minced
1 cup – Veg stock
1 tsp – Cumin powder
1 tsp – Coriander powder
1/4 tsp – Cinnamon
1 tsp – Red chilli powder

2 tbsp – Fresh Coriander, chopped
2 tbsp – Olive oil
Salt as reqd

How to make:
Heat the olive oil in a saucepan add the onions saute for a few minutes. Add the garlic and all spices and salt, stir together add the chickpeas, tomatoes and the stock. 

Leave this to simmer over a low heat for 10 min and add chopped coriander and switch off the stove. 

What you need for Buttered Couscous:

1 cup – Couscous
1 tbsp – Butter
2 cups – Hot water
1/4 tsp – Salt
1 tbsp – Fresh Coriander, chopped

How to make:
Put couscous into a bowl and add butter on top cover with salt added boiled water. Uncover the bowl after 5 min and fluff up with a fork. 

Serve the tagine with couscous and sprinkle over fresh parsley.

Sending this to Vegetarian side dishes event hosted by Zesty Palette and event by Priyas blog.


  1. says

    The tagine is very similar to Indian curries, except the use of olive oil. Pics, especially the second pic, is very nice.


  2. says

    There is lot of similarity between Indian and Moroccan cooking…..this recipe is the perfect example of it… the combo of the spices and medley of flavours…

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