Moroccan Green Vegetable Tagine
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PortionsThis beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin Couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything!
Ingredients
1/4 cup Preserved lemon, rind only, small dice
1/4 cup Onion, minced
1/4 cup Cilantro, minced
1/4 cup Parsley, minced
1 Tbsp Garlic, minced
2 tsp Salt
1 tsp Cumin, ground
1/2 cup Extra virgin olive oil
Ingredients4 each New Mexico green chile peppers, roasted, skins removed
2 cups Brussel sprouts, halved
2 cups Mushrooms, halved, roasted
2 cups Zucchini squash, 2″ dice
1 cup Carrots, oblique, cut
1 cup Marble potatoes
1 cup Yellow onions, 2″ dice
Ingredients2 cups Moroccan couscous
1/2 cup Golden raisins
3 1/4 cups Vegetable stock or water
4 Tbsp Butter
1 tsp Salt
1/2 cup Slivered almonds, toasted
Ingredients1/2 tsp Ras-el-hanout spice
2 Tbsp Honey
Directions
- Pre-heat the oven to 350 degrees.
- FOR THE CHERMOULA:
- Puree all the ingredients in a food processor until almost smooth.
- Slice the green chile peppers into 2-inch rings and combine in a bowl with the other vegetables.
- Toss the vegetables with the chermoula and place into the bottom of a tagine or casserole dish.
- Place into the oven and bake for 30-40 minutes until the vegetables are cooked through.
- FOR THE COUSCOUS:
- Place the couscous and the raisins in a heatproof bowl.
- In a 1-quart saucepot, add the water or stock, 2 tablespoons of butter and salt to a boil.
- Pour this over the couscous and immediately cover with plastic wrap to stem the couscous.
- After 5 minutes, remove the plastic, fluff the couscous with a fork and add the almonds and remaining butter.
- Serve the tagine with couscous. garnish with a dust of ras-al-hanout and drizzle of honey.
