Easy Morrocan Tagine with Whole Wheat Couscous

My husband came home one day with a Bristol Farms magazine filled with recipes. I was excited about their "Moroccan Chicken over Couscous with Almonds and Currants" and had to try it. My husband and I try to eat more of a vegetarian based diet which is why I use tofu. You can use chicken or even kidney beans if you don't like tofu. I also like adding any vegetables I have on hand in the fridge. This is one of my husband's favorite meal. I love how simple couscous is and I love Moroccan food, but it's usually time consuming. This recipe is quick and easy you'll have a meal in less than Rachel Ray's 30 minutes.
Recipe adapted from Bristol Farms Real Food Magazine Winter 2007

Moroccan Tagine with Tofu or Chicken
serves 4

2 Tablespoons Smart Balance butter
1 onion, diced
1 carrot, diced
1/2 of an Italian squash, diced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/8 teaspoon curry powder
1/8 teaspoon cayenne pepper
8 oz firm tofu (or 1 pound boneless, skinless chicken thighs, cut into bite-size pieces)
1 14.5-ounce can chicken broth (DIVIDED: 1/4 cup for Tagine and rest for couscous)
1 14.5-ounce can diced tomatoes

Whole Wheat Couscous
2 Tablespoons Smart Balance butter
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
1/8 teaspoon cinnamon
1/8 teaspoon curry powder
1 cup whole wheat couscous
Rest of canned chicken broth
1/4 cup slivered almonds
1/4 cup orange flavored dried cranberries

Melt 2 tablespoons of Smart Balance in a large skillet over medium heat. Add onion and saute until soft. Add paprika, cumin, salt, cinnamon, curry powder and cayenne. Stir to combine. Add tofu or chicken and cook, stirring a few times about 4 minutes. Stir in 1/4 cup of the chicken broth and all of the tomatoes. Cover, reduce heat to a gentle simmer, and cook until tofu soaks in the color or chicken is tender (15 minutes).

Meanwhile, melt 2 tablespoons of Smart Balance butter in a small saucepan over medium heat. Add paprika, cumin, salt, cinnamon and curry powder. cook for 1 minute until fragrant. Add remaining chicken broth, couscous and cranberries, and stir. Bring just to a boil, then immediately cover and turn off heat. Let sit for about 6 minutes. Fluff couscous with a fork and stir in almonds. Serve tofu/chicken over couscous.

Simmering away.


This couscous begs you to say "more, more".

Tell me how you like it.