Moroccan Spiced Lentil Tagine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-cooked stew of lentils, apricots, and aromatic spices, served over couscous. This moroccan-inspired indian (vegetarian) ready in about 65 minutes pairs cooked lentils, pitted and chopped apricots, couscous for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked lentils
• 6, pitted and chopped apricots
• 1 cup couscous
• 2 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 1 tsp ras el hanout
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp orange zest
• 1/2 tsp salt

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
2. Step 2: Stir in ras el hanout, cumin, coriander, and orange zest. Cook for 1 minute to release the aromas.
3. Step 3: Add apricots, lentils, and 2 cups water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are tender.
4. Step 4: Fluff couscous with a fork and place in a serving bowl. Spoon the lentil mixture over it, then garnish with additional orange zest and a drizzle of olive oil. Serve warm.