Moroccan Vegetable Tagine with Mint Pistachio Pistou

Ingredients

1. ½ cup millet
2. 1 large summer squash
3. 1 large carrot
4. 1  onion
5. 2 garlic cloves
6. 4 oz green beans
7. 1/4 cup fresh or frozen spring peas
8. 1/4 cup fresh or frozen corn kernels
9. ¼ tsp ground cinnamon
10. 1 tbsp harissa paste
11. 14.5 oz crushed tomatoes
12. 2 tbsp golden raisins
13. 1 oz fresh mint
14. ¼ cup pistachios
15. 1 lemon
16. 1 tbsp  olive oil
17. Salt and pepper

Instructions

Toast millet in a medium saucepan over medium-high heat until it begins to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, covered, and set aside.

Cut the summer squash in half lengthwise, and slice into half moons. Peel and thinly slice the carrot. Peel, halve, and dice the onion. Peel and mince the garlic. Halve the green beans.

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, peas, corn, tomatoes, golden raisins, ½ tsp salt, and a pinch of pepper. Bring to a simmer, cover and cook until vegetables are tender, 10 to 12 minutes.

 Add mint, pistachios, 1 tbsp olive oil, a pinch of salt and pepper to food processor and pulse until it forms a chunky paste.

SERVE-zest lemon onto cooked vegetables, then halve the lemon, juice one half, and divide the other half into wedges. Remove vegetables from heat and add lemon juice. Taste, and add salt as necessary. Divide cooked millet between plates. Top with Moroccan vegetable tagine and mint pistachio pistou. Serve with lemon wedges. Enjoy!

*I loved it cold the next day for lunch with a bit of sumac and micro greens sprinkled on top!

 

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