Moroccan Apricot Tagine “Couscous”
This Moroccan Tagine “Couscous” is a beautifully aromatic vegan vegetable stew with just enough heat to give the dish to give it a nice kick without over powering the sweet spices.
Servings 6
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- ½ tsp ground ginger (or 1 tsp grated ginger)
- ¼ tsp ground cloves pressed
- ½ tsp ground cardamom
- ¼ tsp ground coriander
- ¼ tsp ground allspice
- 1 medium sweet onion diced
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 tbsp harissa (hot pepper paste) or sambal olek
- ½ tsp cinnamon
- 2½ cups vegetable broth
- 4 cups zucchini chopped into ½ in chunks
- 2 cups carrots cut into ½ inch chunks
- 1 cup dried apricots chopped
- 1 can (398ml or 14 oz) chickpeas drained & rinsed
- Salt and black pepper to taste
- ½ cup Pine Nuts
For Serving
- 3 cups quinoa cooked (1 ½ cups raw)
- sliced almonds
- 3 tbsp fresh mint chopped
Instructions
- Put all your ingredients into the instant pot and stir.
- Program your instant pot for 15 minutes on the pressure cooker setting.
- Once your timer has finished and the steam released, it is safe to open your lid. Serve with quinoa, top with mint and almonds. Enjoy!
