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Apricot Tangine Rice Bowl JENRON DESIGNS

Apricot Tagine Bowl

Course Dinner, Lunch
Cuisine Indian, moroccan
Keyword Air Fryer, Bowls, Instant Pot, Vegan
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Servings 4 People
Calories 920kcal
Author Jennifer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Air Fryer
  • Microplane


  • 2 Zucchini Coined and halved to half moons
  • 2 13.4 oz Chickpeas Drained and rinsed
  • 1 tbsp Tagine Spice
  • 1 large Sweet Onion quartered into slices
  • 1 cup Couscous
  • 2 cups Vegetable Stock
  • 1/2 cup Almond Slices for Garnishing
  • 6 oz Dried Apricots reserve 1 oz for Garnishing
  • 4 tbsp minced garlic
  • 2 Lemons Zested and juiced
  • 1 Jalapeños diced (optional)
  • 1 bunch Cilantro Cleaned Chopped
  • 4 tbsp Olive Oil (for Vegetables & Sauce)
  • 1/2 cup Sour Cream
  • 1 Sriracha or Hot Sauce garnish optional (my husband likes to add this)


  • Clean and wash all your lovely veggies. Combine your chickpeas, zucchini and onion in a medium bowl and lightly coated with 1 tbsp of olive oil and your Tagine spice.
  • Then roasted for 10-12 minutes in your Ninja Air Fryer at 390 degree.
  • While you are are roasting your vegetables in the Air Fryer, start you your couscous in the Instant Pot. Combine 2 cups of vegetable stock, 1 cup couscous, 1 tbsp minced garlic, 1 tbsp lemon zest, 3 oz dried apricots (reserving 1 oz for garnishing), and 1 tbsp lemon juice.
  • Set to High Pressure Cook for 5 minutes and allow to naturally vent when finished.
  • Create your two toppings for the dish.
    Lemon Cream Fresh- made with sour cream, 1 tsp of water, 2 tbsp lemon zest and the juice of half the lemon.
  • The second sauce is a Spicy Green Sauce-
    Combine 1/4 cup chopped cilantro, 2 tbsp olive oil , tsp minced garlic, salt, and pepper. Add lemon juice to taste and as much diced jalapeño as you like for heat.
  • Carefully remove Instant Pot lid when natural vent is finished and fluff couscous.
  • Divided into portions into bowls and place roasted vegetables from the Air Fryer over the the top of couscous. Then garnish with both sauces, sliced almonds and of course apricots.


  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves