Are you interested in travelling to Marrakech? Let’s start with some Moroccan cooking. My mouth is watering looking at this Vegetable Tagine with couscous and now you too can try it today. This recipe requires only 6 ingredients and 30’. You can start the recipe now or read a bit more about Moroccan cooking. Ready for A Taste of Morroco?
What makes this Vegetable Tagine so special is a typical Moroccan spice, Ras el hanout. It is one of the most common spice mix in Morrocan cooking and a nice souvenir to bring back from your trip to Marrakech. You can find Ras el Hanout in most supermarkets nowadays. Its smell and rich flavours make it unique, it combines sweet spices like cinnamon with more herbal flavours from the cumin or coriander seeds, it sounds weird but tastes delicious. We have added it to vegetable casseroles, to meat stews and obviously to many Moroccan tagines.
I didn’t know much about Moroccan food before visiting Marrakech, I knew that couscous was traditionally Moroccan and that was it. After 4 days in Marrakech I didn’t want to leave. I packed my suitcase with all sorts of spices, a beautiful tagine and lots of ideas for new recipes.
A getaway to Marrakech is absolutely worth it. It’s a foodie oasis, a place to swift off and has an amazing culture to discover. If you are planning a trip to Marrakech make sure you check out Marrakech Eating Guide…coming very soon to the blog.
Moroccan cooking is delicious and rich, both in flavour and variety. While you are planning your trip check out this Moroccan Tomato Salad, a different way to enjoy tomatoes.
Did you like this recipe? Take a picture and share it on Instagram with the hashtag #shoothecook. Cheers, friends!
Today we are going to make a delicious & fragrant Vegetable Tagine Recipe with couscous, in only 30'. Ready for A Taste of Morroco?
- 1 cup couscous + 1 cup water
- 1 tsp olive oil
- 1 tsp butter
- 1 pinch of salt
- 3 Tbsp olive oil
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut into lengthwise pieces
- 100 g french beans, cut in halves
- 2 celery stalks, finely chopped
- 1 cup cooked chickpeas, drained
- 1/2 lemon, juiced
- 1+1/2 Tbsp Ras el hanout
- 3/4 cup vegetable stock
- 1/3 cup white wine
- 3 dried figs
- 8 walnuts, halved
Place the couscous in a large bowl and add a pinch of salt, 1 tsp olive oil and boiling water. Cover the bowl with a plate and let stand for 4' or whatever the package indicates. When the couscous is cooked, add 1 tsp of butter and use a fork to fluff.
Heat 3 Tbsp of olive oil in a large skillet over a medium heat. Add the onion and sauté for 5'. Add the garlic and cook for another 3'.
Add the carrot, celery, beans and the Ras al Hanout. Stir until fragrant and then pour in the white wine. Increase the heat and cook for 3'.
Pour in the vegetable stock and simmer for 10' or until the beans are tender/soft.
Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
Finally add the chickpeas, dried figs and walnuts. Stir for 5'. Garnish with lemon juice and fresh parsley. Serve with the couscous and voila!
*If you don't have vegetable stock disolve 1/2 vegetable stock cube in water.
*Change walnuts with almonds or pistachios too.
*If gluten free, cook some quinoa or rice, it goes really well.