Rhubarb Tagine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: African
Serves: 4 servings
Ingredients
  • 2 TBS reduced sodium soy sauce
  • 1 lb tofu, pressed, or 2 cans chickpeas, rinsed and drained
  • 1 medium onion, chopped (2 cups)
  • 1 TBS butter or coconut oil
  • 2 garlic cloves, sliced
  • 1 tsp minced ginger
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • ¼ tsp cayenne pepper
  • 14 oz can diced, no salt added tomatoes
  • 2 cups chopped rhubarb
  • 1 cup veggie broth
  • ¼ cup chopped dates
  • 1 TBS olive oil
  • ½ tsp black pepper
  • 1 cup dry couscous
  • 1 TBS brown sugar
  • Parsley, for garnish
Instructions
  1. Dice tofu to desired size (I like a ½ inch dice), and marinade in soy sauce.
  2. Meanwhile sauté onion in butter, covering with a lid, until soft and translucent, about 15 minutes. Add garlic, ginger, cinnamon stick, cumin seeds, adn cayenne and cook for 1 more minute, stirring.
  3. Add tomatoes, rhubarb, broth and dates to the pan and let simmer with the lid off, stirring occasionally.
  4. Meanwhile heat oil in a large heavy bottomed skillet (I prefer cast iron). Add tofu and black pepper and toss to coat. Cook tofu turning occasionally until evenly browned. If using chickpeas, skip this step.
  5. Cook couscous according to package directions.
  6. When the rhubarb mixture is cooked down and water is reduced by ¾, stir in brown sugar and tofu or marinaded chickpeas. Mix until combined and heated through. Serve over couscous and garnish with parsley.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/rhubarb-tagine/