Cauliflower Tagine with Apricots & Almonds

One-pan veggies get a totally fresh take with summer apricots. The tagine-inspired seasoning includes green olives and preserved lemon, for a touch of sweet and sour.

What You Get

Cauliflower

Apricots

Red onion

Chickpeas

Tagine seasoning

Couscous

Parsley

Toasted almonds

Yogurt

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 20 minutes

Total Time: 45 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet tray with parchment or foil.

Step 2

Trim and cut the cauliflower into wedges about 1-inch thick. Halve and pit the apricots. Slice ½ red onion, reserving the rest for another use. Rinse and drain the chickpeas.

Step 3

In a large bowl, combine the cauliflower, apricots, red onion, chickpeas, tagine seasoning, and ¼ cup olive oil. Season with salt and turn to coat. Place the cauliflower wedges on the prepared pan, cut-side down, and arrange the apricot mixture around. Roast until the cauliflower is golden and tender, 30 to 35 minutes.

Step 4

Toward the end of cooking, in a small pot with a lid, bring 1¼ cups water to a boil. Stir in 1 cup couscous, 2 tablespoons olive oil, and ¼ teaspoon salt. Remove from the heat, cover the pan, and let sit until tender, 5 minutes. Fluff with a fork. Pick a handful of parsley leaves and toss the stems. Chop the almonds.

Step 5

Heap the couscous in bowls and spoon the cauliflower tagine over. Dollop with the yogurt, sprinkle with the toasted almonds, scatter with the parsley, and serve warm.

Contains: milk, wheat, tree nuts. 

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