Berber Vegetable Tagine Recipes

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
• Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
• Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
• Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
• Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

Steps:

• NOTE: Don't use all the vegetables. Recipe will fill both tajines
• Clean and prepare all vegetables
• Onion - Finely chop
• Tomato - Dice with the skin
• Carrot - Peel and cut into quarters
• Turnip - Peel and cut into quarters
• Potato - Peel and cut into quarters
• Zucchini - Trim ends and cut into quarters
• Red bell pepper - trim ends, seed, and slice into medium strips
• Green beans - trip ends and cut into medium strips
• Prepare marinade - combine all the marinade ingredients EXCEPT THE OIL in bowl and mix well
• Place chopped onion and tomato in tagine
• Arrange vegetables in tagine, starting with vegetables that take the longest to cook (carrot, turnip, potato) leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans and green peas).
• Pour the spice marinade over the vegetables
• Drizzle oil at the end
• Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary.
• Serve with bread

Steps:

• Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
• Add lamb in batches and brown on all sides, stirring frequently.
• Set aside.
• In same pot, heat remaining 2 tablespoons oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper.
• Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
• Return meat to pot and mix well.
• Form mixture into a mound in center of pot.
• Arrange potato quarters around meat, pressing angled sides into mound.
• Arrange carrots and zucchini the same way.
• Arrange turnip quarters and green pepper strips alternately around mound.
• Season vegetables with salt and pepper.
• Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1 1/4 hours.
• Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.