North African Berber Tagoula with Mixed Nuts and Dates
A Hearty, Nutty Couscous Delight
Embrace the rich flavors of North Africa with this sumptuous Berber Tagoula, packed with the natural sweetness of dates and crunch of mixed nuts.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Couscous
For the Mixed Nuts and Dates
For the Melange of Vegetables
For the Spice Mix
Preparation
Marinating the Couscous
Boil Broth
Boil the vegetable broth with olive oil and salt.
Pour and Soak
Pour over the couscous in a large bowl.
Rest and Fluff
Cover and let it sit for 10 minutes, then fluff with a fork.
Preparing the Mixed Nuts and Dates
Toast Nuts
In a pan, toast the almonds and walnuts over medium heat until golden.
Do not let the nuts burn; they should be slightly golden.
Add Dates and Flavor
Add the dates, honey, and cinnamon, stirring to combine.
Add a splash of lemon juice for a tangy twist.
Set Aside
Remove from heat and set aside.
Cooking Process
Sautéing Vegetables
Heat olive oil; add onion, carrot, and zucchini, cook until soft.
Seasoning
Add the spice mix to the sautéed vegetables; stir well for 2 minutes.
Combining
Mix the couscous with the spiced vegetables and nut mixture until well incorporated.
Plating & Serving
North African Berber Tagoula with Mixed Nuts and Dates
North African Berber Tagoula with Mixed Nuts and Dates
Plating & Serving
Place the Tagoula in a large serving bowl, forming a mound. Top with additional nuts and dates for an appealing presentation.