Lentil Tagine with Whole Wheat Couscous
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 tbsp olive oil
  • ½ sweet onion, chopped
  • 3 cloves of garlic, minced
  • ¾ tsp ground ginger
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 3 C vegetable stock
  • 2 small sweet potatoes, peeled and cubed
  • 1½ lb butternut squash, peeled and cubed
  • 3 C fresh spinach
  • ¾ tsp kosher salt, plus more per taste
  • ½ tsp ground black pepper
  • 2 C cooked lentils
  • 1 C whole wheat couscous
  • ¼ C chopped fresh cilantro plus more for garnish
  1. In a large saute pan, heat the olive oil over medium heat. Add the onion and saute until tender. Add the garlic, spinach, ground ginger, tomato paste, paprika, salt, pepper, cumin, turmeric and cinnamon. Mix well and cook until the spinach is wilted.
  2. Add the vegetable stock, sweet potatoes, butternut squash to the pan, cover and simmer until the potatoes and squash are tender, about 25 minutes.
  3. Add the cooked lentils and simmer for another 5 minutes. Add more salt, if desired.
  4. Cook the couscous by pouring it into a saucepan. Place 1¼ C of the liquid from the lentil mixture to the saucepan and cover. Let sit for 5 minutes. Fluff with a fork and mix in ¼ C chopped cilantro.
  5. Serve in small bowls, couscous topped with the lentil mixture. Top with cilantro and feta, if desired.
Adapted from Clean Eating magazine, January/February 2014
Recipe by This Gal Cooks at https://www.thisgalcooks.com/lentil-tagine-with-whole-wheat-couscous/