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Warming Moroccan vege tagine with nutty couscous

Updated: May 5, 2023

We were warned that travellers can have too much Tagine when visiting Morocco. But for me, sitting down to eat this dish in the middle of Marrakesh on a cold winters day was perfect. A simple vegetable tagine recipe packed with warm Moroccan flavors.


A bowl of Moroccan vegetable tagine with nutty couscous
Warming Moroccan vegetable tagine with nutty couscous

The Story

It originated from the Berbers of North Africa whose culture greatly influenced the development of Moroccan culture as a whole. Some people believe it’s more accurate to refer to tagine cooking as a style of cooking, rather than as a specific type of dish – this makes sense considering the sheer variety of different stews that can be made in a tagine pot!

 

The recipe

Ingredients

¼ cup olive oil

2 medium onions, peeled and chopped

8 garlic cloves, crushed

2 large carrots, peeled and chopped

2 courgettes, chopped in chucks

2 large potatoes, peeled and cubed

1 large kumara, peeled and cubed

Salt

1 tbsp Harissa spice blend

1 tsp ground coriander

1 tsp ground cinnamon

½ tsp ground turmeric

2 cups canned whole peeled tomatoes

4 cups chicken stock

2 cups cooked chickpeas

1 lemon, juiced

Fresh parsley leaves


Couscous

57gm pinenuts, toasted


Instructions

In a large heavy pot heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes.


Add garlic and all the chopped vegetables, except courgette. Season with salt and spices. Toss to combine.


Cook for 5 to 7 minutes on medium-high heat, mixing regularly.


Add tomatoes, courgettes and stock.

Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.


Stir in chickpeas and cook another 5 minutes on low heat.


Meanwhile, prepare couscous according to package directions. Pour cooked couscous onto a large platter, sprinkle on toasted pinenuts. Top with the cooked vegetable stew.


Squeeze fresh lemon juice onto the tagine and top with fresh parsley.

Turn some Moroccan music on. Serve hot. Enjoy!


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