Moroccan Tagine Grain Bowl
A warm grain bowl combining fluffy couscous or rice with roasted seasonal vegetables, warm spices, and herbaceous chermoula paste. Assembled in layers and dressed with tahini-lemon sauce for a complete, balanced meal.
Ingredients
Method
Preheat oven to 425°F. Cut delicata squash into 1-inch cubes, red onion into wedges, and eggplant into 1-inch cubes.
Toss vegetables with 2 tbsp olive oil, salt, and black pepper on a sheet pan. Spread in a single layer.
Roast vegetables for 30–35 minutes, stirring halfway through, until tender and golden at edges.
Bring vegetable broth to a boil in a saucepan. Add couscous, stir once, remove from heat, cover, and let sit 10 minutes until fluffy. Fluff with fork.
Whisk together tahini, lemon juice, minced garlic, 1 tbsp olive oil, and 2–3 tbsp water until sauce reaches drizzle consistency. Season with salt and pepper.
Divide cooked grain between two bowls. Top each with roasted vegetables in an even layer.
Drizzle tahini-lemon sauce over vegetables, then spoon 2 tbsp chermoula paste onto each bowl.
Garnish each bowl with pomegranate seeds, toasted pistachios, and fresh mint. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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