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
- Place your tagine over low to low/medium heat. It’s not advised to cook your tagine at a heat above low/medium.
- Add olive oil & shallots, garlic & ginger. Stir until shallots are transclucent & soft.
- Add tomatoes & zucchini & continue to stir.
- Add butternut squash, golden beets, cauliflower & dates. Stir until they are well combined.
- Add Harissa, ras el hanout, turmeric & chicken stock.
- Stir till ingredients are well combine. The mixture will seem dry but as the tagine cooks the vegetables will put out extra moisture.
- Cover with the tagine lid & let it simmer for 45 minutes.
- Every 15 minutes or so, remove lid, stir well & then cover again. This will ensure all your veggies will be well cooked & soft.
- 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.
- Remove tagine from heat & top vegetables with cilantro or parsley.
- Serve in tagine.