Moroccan Vegetable Tagine

Updated at: Mon, 19 Feb 2024 04:48:35 GMT

Step 1

Heat 1 teaspoon of olive oil in a large, heavy pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add ¼ teaspoon salt, pepper, and Ras el Hanout spice mixture. Stir to combine. Pour in boiling vegetable or chicken stock and stir.

Step 2

Add the carrots, cauliflower, artichoke hearts, zucchini, eggplant, potatoes, and sweet potatoes, and pour in enough water to cover three-quarters of the vegetables, and stir. Increase heat to high and bring to a boil, uncovered. Reduce heat to medium-low, and simmer for 45 minutes, until vegetables are very tender and have broken down.

Step 3

Ten minutes before the tajine is finished, begin making couscous.

Step 4

Bring 3 cups (710 ml) water, 3 teaspoons (15 ml) of olive oil and remaining

Step 5

½ teaspoon salt to a boil in a medium saucepan over high heat. Take the saucepan off heat, add couscous, stir, and cover with a lid.

Step 6

Let stand for ten minutes. Remove lid, fluff with fork, and stir in remaining teaspoon of olive oil. Serve in a large, shallow dish next to the tajine. When the tajine is finished, serve warm with ½ cup (88 g) of couscous per serving.

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