Home / General Kitchen / VEGETABLE TAGINE WITH APRICOT COUSCOUS — Sprouted Kitchen


It is a lot of recipes. It sounded manageable in theory; write four recipes each week for Sprouted Kitchen Cooking Club, keep up loosely here on the blog, my private chef job, occasional freelance work, try to keep up with instagram content anddddd my little family with two spirited wee people. It’s a lot of time in the kitchen, let’s just say that. I don’t idolize busyness, I try not to use that as a response to “how are you?” because it’s overused and self imposed. Being busy is not a state that makes me respect someone any more nor a flurry in which I wish to reside. I try to honor that, as I schedule activities and social plans for our family, but with two parents who have their own businesses which seem to keep birthing more mini side businesses, “busy” feels like a word I have to try really hard not to use.

I was thinking about how there are likely a number of you who feel the same, perhaps with kids or a demanding job and the hamster wheel feels exhausting. I wanted to share a recent SKCC favorite – this vegetable tagine. It’s a bit of chopping up front, but it simmers away in a just-spicy-enough broth and you ladle it over couscous which sort of blends in and thickens the whole thing if/when you stir it around. The garnishes are important, a little creaminess and crunch. The best part is, that it gets better on day two or three, when the vegetables really soak in the flavor from the broth so leftovers are welcome. Big pots of soup and stews seem to calm me. They speak of comfort and warmth and leftovers that get you out of making yet another meal.

Maybe you’re overwhelmed or lonely or worried or sad or doing super great this week but I just find this stew to be a recipe for all people of any sort of circumstance. Food is special – it connects and heals and nourishes and slow us down in a good way (hopefully), so I hope you take good care of yourself this week! xo.

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