Moroccan Vegetable Tagine
Cook time
Total time
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced (or 1 teaspoon ground ginger)
  • 1 teaspoon cumin
  • 2 teaspoons turmeric
  • Two cinnamon sticks
  • ¼ teaspoon nutmeg
  • ⅓ cup dried apricots, chopped
  • ¼ cup raisins
  • 1 large tomato, chopped
  • 2 cups vegetable stock
  • 1 can cooked chickpeas, drained
  • 2 carrots, chopped
  • ½ head cauliflower, chopped
  • 1 cup pearl couscous, uncooked
  • Salt and freshly ground black pepper
  • ⅛ cup toasted pine nuts
  1. In a large pot or Dutch oven, sautee the onion in the olive oil over medium-high heat for about five minutes.
  2. Add the garlic, ginger, cumin, turmeric, cinnamon and nutmeg. Stir for about two minutes, and then add the apricots, raisins, tomato, stock, chickpeas, carrots and cauliflower. Bring to a boil, then reduce heat and cover. Cook until the vegetables are tender, about 15-25 minutes.
  3. Add the uncooked couscous and cook until the couscous is al dente, about 10 minutes. Add salt and pepper to taste, and sprinkle with toasted pine nuts.
Recipe by Orchard Street Kitchen at