Many, many years ago my husband & I traveled via Spain, past the Rock of Gibraltar, into Tangier. We wandered the streets with the help of an agile guide & ate fresh olives & cheese from the market stalls. We sipped mint tea with a man who sold carpets, graciously purchased one, then we took an 8 hour train ride, overnight, to Marrakech in a train that didn’t actually have any toilets – only a hole in the floor in a room at the end of the train.

Once we got to Marrakech we stayed in a small hotel that looked like an oasis with tall palm trees & a cool blue pool. Every day we’d wander outside the hotel’s high walls & stroll through the dusty streets of jemaa el fna square. We learned how to haggle, how to get a good price on goods & we also learned once you made your purchase don’t go looking somewhere else because you’ll likely find your new treasure at a cheaper price. We bought spices, drank fresh squeezed juices & held mint leaves to our noses as we wandered through the leather tanning district. It was truly one of the most fascinating places I’ve ever visited & not an experience I’ll ever forgot. I have some of the best food memories from Morocco as well. Spices, olives, hot tagines & sweet treats like an avocado milkshake.

I’ve worked with Mina & her lovely Harissa a couple of times so I was very excited when she asked if I could create a recipe using a traditional tagine, just like ones we ate from in Morocco. Then she asked if we could give one away over on Instagram & how could I say no to that!

This recipe was actually inspired by Mina’s own Moroccan Seven Vegetable Couscous recipe. While we do eat rice on occasion, I wanted to see how I could transform this recipe into a grain free dish & it came out beautifully!

How to cook moroccan vegetable tagine

  • PREP TIME: 15 mins
  • COOK TIME: 45 mins
  • TOTAL TIME: 1 hour
  • Author: Trisha
  • Serves: 4-6


  • 2 Tablespoons Olive Oil
  • 1 Shallot, chopped
  • 3-4 cloves Garlic, chopped
  • 1 Tablespoon fresh Ginger, minced
  • 1 Tomato, seeded & diced
  • 1 small Golden Beet, peeled & cubed
  • 1 small Zucchini, cubed
  • 2 cups Butternut Squash, peeled & cubed
  • 1 Head of Cauliflower, riced in a food processor. Approx. 4-5 cups.
  • 2 teaspoons Spicy Red Mina Harissa Paste
  • ½ teaspoon Ras el Hanout
  • ½ teaspoon Tumeric
  • 1 Cup Chicken Stock
  • 4-5 Dates, pitted & chopped
  • Cilantro or Parsley for garnish


  1. Place your tagine over low to low/medium heat. It’s not advised to cook your tagine at a heat above low/medium.
  2. Add olive oil & shallots, garlic & ginger. Stir until shallots are transclucent & soft.
  3. Add tomatoes & zucchini & continue to stir.
  4. Add butternut squash, golden beets, cauliflower & dates. Stir until they are well combined.
  5. Add Harissa, ras el hanout, turmeric & chicken stock.
  6. Stir till ingredients are well combine. The mixture will seem dry but as the tagine cooks the vegetables will put out extra moisture.
  7. Cover with the tagine lid & let it simmer for 45 minutes.
  8. Every 15 minutes or so, remove lid, stir well & then cover again. This will ensure all your veggies will be well cooked & soft.
  9. Once your vegetables are soft, remove lid & season to taste with salt. Depending on the salt level of your stock, your dish may require more or less salt.
  10. Remove tagine from heat & top vegetables with cilantro or parsley.
  11. Serve in tagine.