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Zana · August 27, 2011

Zucchini, Lemon and Herb Tagine  

Zucchini has one of the longest growing seasons of all vegetables. If you’re overwhelmed by your garden bounty and looking for a recipe that reignites excitement for this prolific summer squash, try this tagine tonight. Spices like cinnamon and harissa, traditional to this North African dish, put zucchini in a new light. Serve the savory dish over fluffy couscous, and then share the recipe—and your extra zucs—with friends.

The Illustrated Quick Cook

INGREDIENTS
2 tbsp olive oil
2 red onions, finely chopped
sea salt and freshly ground black pepper
4 garlic cloves, finely chopped
pinch of fennel seeds
pinch of ground cinnamon
2-3 tsp harissa (or to taste)
4 preserved lemons, halved, pith removed, and halved again
28 oz (800 g) can whole tomatoes, chopped or about 8 large tomatoes, chopped
1 head broccoli, broken into florets
6 zucchini, sliced
juice of 1 lemon
handful of fresh dill, finely chopped
14 oz (400 g) couscous
handful of flat-leaf parsley, finely chopped
harissa and lemon wedges, to serve

Yield: 8 Servings

DIRECTIONS
Prep: 25 min Total: More than 60 min

1 Heat half the oil in a large heavy-based pan, add the onions, and cook over low heat for 5 minutes, or until soft. Season. Stir in the garlic, fennel seeds, cinnamon, harissa, and lemons.

2 Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil, then reduce to a simmer and cook over low heat for 30-40 minutes, or until the fennel is soft. If the sauce starts to dry out, add a little hot water.

3 Meanwhile, cook the broccoli in a pan of boiling salted water for 3-5 minutes or until tender, then drain and refresh in cold water. Drain again and set aside. Heat the rest of the oil in the frying pan, add the zucchini, and season with sea salt and freshly ground black pepper. Cook over low heat, stirring frequently, for 5 minutes, or until the zucchini start to color a little. Add a squeeze of lemon and stir in the dill.

4 Meanwhile, put the couscous in a large bowl and pour in just enough boiling water to cover it. Set aside for 10 minutes, then fluff with a fork and season with sea salt and freshly ground black pepper. Add the broccoli and zucchini to the sauce and stir in the parsley. Serve with the couscous, lemon wedges, and harissa.

August 27, 2011	#83
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Zucchini, Lemon and Herb Tagine   Zucchini has one of the longest growing seasons of all vegetables. If you’re overwhelmed by your garden bounty and looking for a recipe that reignites excitement for this prolific summer squash, try this tagine tonight. Spices like cinnamon and harissa, traditional to this North African dish, put zucchini in a new light. Serve the savory dish over fluffy couscous, and then share the recipe—and your extra zucs—with friends. The Illustrated Quick Cook *INGREDIENTS* 2 tbsp olive oil 2 red onions, finely chopped sea salt and freshly ground black pepper 4 garlic cloves, finely chopped pinch of fennel seeds pinch of ground cinnamon 2-3 tsp harissa (or to taste) 4 preserved lemons, halved, pith removed, and halved again 28 oz (800 g) can whole tomatoes, chopped or about 8 large tomatoes, chopped 1 head broccoli, broken into florets 6 zucchini, sliced juice of 1 lemon handful of fresh dill, finely chopped 14 oz (400 g) couscous handful of flat-leaf parsley, finely chopped harissa and lemon wedges, to serve Yield: 8 Servings *DIRECTIONS* Prep: 25 min Total: More than 60 min 1 Heat half the oil in a large heavy-based pan, add the onions, and cook over low heat for 5 minutes, or until soft. Season. Stir in the garlic, fennel seeds, cinnamon, harissa, and lemons. 2 Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil, then reduce to a simmer and cook over low heat for 30-40 minutes, or until the fennel is soft. If the sauce starts to dry out, add a little hot water. 3 Meanwhile, cook the broccoli in a pan of boiling salted water for 3-5 minutes or until tender, then drain and refresh in cold water. Drain again and set aside. Heat the rest of the oil in the frying pan, add the zucchini, and season with sea salt and freshly ground black pepper. Cook over low heat, stirring frequently, for 5 minutes, or until the zucchini start to color a little. Add a squeeze of lemon and stir in the dill. 4 Meanwhile, put the couscous in a large bowl and pour in just enough boiling water to cover it. Set aside for 10 minutes, then fluff with a fork and season with sea salt and freshly ground black pepper. Add the broccoli and zucchini to the sauce and stir in the parsley. Serve with the couscous, lemon wedges, and harissa.