Saturday
Vegetable tagine (recipe in the comments)
Whole wheat cous cous
Orange flesh melon
Hot tea
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This has actually been posted before, but it was during a catch up week where I didn't comment on it. This is one of my ABSOLUTE favorite new recipes we've made. It is totally unexpectedly flavorful - and uniquely flavored at that. It goes great with whole wheat cous cous and no other side is necessary. We're finishing up the orange flesh melon, but otherwise could have called it a one dish meal. This is full of veggies and the unusual combination of spices and a well zested lemon make for an incredible dish. Everyone should be eating this tagine!
Prep Notes
Difficulty: Moderate (but close to easy)
Chopping: Onion, carrot, zucchini, garlic, lemon (zesting), cilantro, melon
Time: 40 minutes
Make ahead: This saves beautifully!
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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Vegetable Tagine – One Dish vegetarian Meals + M & J
Serves 4
½ cups dried apricots (very loosely packed), diced
1 T extra virgin olive oil
1 large onion, chopped
1 large carrot, diced
1 medium zucchini, chopped
3 garlic cloves, minced
½ t cinnamon
½ t turmeric
¼ t cayenne
1 can diced tomatoes, drained
2 cups vegetable stock
½ cup raisins
Zest of one lemon (well zested)
2 cans chickpeas, drained and rinsed
½ cup fresh cilantro, minced
1 ½ cup whole wheat cous cous, cooked in broth
Soak the apricots in hot water for 20 minutes. Drain and finely chop.
Heat oil in a large skillet over medium-high heat. Add the onion and carrot and cook, covered, for 5 minutes or until softened. Add the zucchini, garlic, cinnamon, turmeric, cayenne, tomatoes, and stock. Reduce heat to medium-low, bring to a high simmer and cook, UNCOVERED, for 15 minutes.
Add apricots, raisins, zest, and chickpeas to the vegetables. Cook for 5 minutes or until hot. Taste for salt. Stir in the cilantro and serve over cous cous.
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