Chickpea and vegetable tagine with couscous from Dinner in French: My Recipes by Way of France (page 241) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for mint.

  • tarae1204 on December 25, 2024

    Served for a vegan and gluten free holiday dinner - lots of ingredient prep but extremely simple and fail proof. Good depth of flavor. I would consider the spice optional - you could always leave it out and offer harissa to add in. Also, while untraditional, I thought some raisins might be delicious.

  • lholtzman on September 15, 2020

    This was good, but I tired of it quickly. Not sure I’d make again especially since I am the only one who’ll eat it. Update: 1/10/25 - I liked this recipe better and it was a hit at the potluck I went to (so I wasn’t the only one eating). The preserved lemon gives a nice citrusy pop. I also am glad I made the chickpeas from dried as the cooking liquid was delicious. The most difficult part of this dish is chopping the vegetables, but it’s pretty easy overall.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.