Lunch · Moroccan · 20 min
Egg and Vegetable Tagine with Saffron Couscous
- Calories
- 1924
- Protein
- 60g
- Carbs
- 310g
- Fat
- 41g
Ingredients
- 0.7556 tbsp extra-virgin olive oil
- 1 cup yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 pinch saffron threads
- 14.5 oz diced tomatoes
- 1 cup vegetable broth
- 2.1488 cup dried apricots
- 0.5 tsp salt
- 0.25 tsp black pepper
- 5.492 each egg
- 0.33 cup couscous
- 0.25 cup fresh cilantro
Method
- 01In a small ramekin, steep the saffron threads in 2 tbsp warm water for 5 minutes.
- 02Heat the extra-virgin olive oil in a large skillet or tagine over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes.
- 03Add the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook stirring constantly for 1 minute until fragrant.
- 04Add the canned undrained diced tomatoes, vegetable broth, and steeped saffron with its liquid. Bring the mixture to a simmer, then stir in the halved dried apricots. Season with salt and black pepper.
- 05Reduce heat to low, cover, and let the sauce simmer for 10 minutes for flavors to meld.
- 06Prepare the whole-wheat couscous by placing 55 g dry couscous in a heatproof bowl, pouring 1/2 cup boiling water over it, covering, and letting it steam for 5 minutes before fluffing with a fork.
- 07Make six wells in the simmering tagine sauce with the back of a spoon. Crack one egg into each well. Cover and simmer gently for 5 to 8 minutes until whites are firm and yolks reach a safe internal temperature of 160°F (71°C) or set to your preference.
- 08Spoon the saffron couscous into serving bowls, top with the egg and vegetable tagine, and garnish with fresh chopped cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
