Best 7 Moroccan Tagine With Couscous Recipes

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In the heart of Morocco, amidst the bustling souks and vibrant streets, lies a culinary treasure waiting to be explored. The Moroccan tagine with couscous, a symphony of flavors and textures, invites you to embark on a journey of taste and cultural discovery. As you venture into the kitchens of Moroccan homes and restaurants, let us guide you through the secrets of creating the perfect tagine, pairing it with the fluffiest couscous, and immersing yourself in the essence of this iconic dish that has captivated hearts and palates for centuries.

Here are our top 7 tried and tested recipes!

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS



Shortcut Moroccan Vegetable Tagine with Couscous image

This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1/3 cup golden raisins or chopped dried apricots
1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 whole peeled canned tomatoes
One 10-ounce package frozen diced butternut squash
1/3 cup pitted green olives, smashed with the side of a knife
1 cup couscous
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
  • Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
  • While the tagine simmers, prepare the couscous according to the package directions.
  • Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

MOROCCAN TAGINE WITH COUSCOUS



Moroccan Tagine With Couscous image

If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!

Provided by Stellina

Categories     Lemon

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger (I prefer using fresh)
2 teaspoons ground paprika
2 teaspoons ground cumin
1 cinnamon stick
1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
1 (400 g) can of peeled tomatoes
1 cup vegetable stock
100 g dried pear halves, halved
60 g pitted prunes
2 zucchini, cut into large chunks
300 g instant couscous
1 tablespoon olive oil
3 tablespoons chopped fresh flat-leaf parsley (a.k.a Italian parsley)
1/3 cup almonds

Steps:

  • Preheat the oven to moderate 350°F.
  • Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
  • Add the spices and cook for 3 minutes.
  • Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
  • Add the lemon, tomatoes, stock, pears and prunes.
  • Cover, transfer to the oven and cook for 30 minutes.
  • Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
  • Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
  • Flake with a fork.
  • Remove the cinnamon stick from the vegetables, then stir in the parsley.
  • Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.

Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4

MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS



Moroccan Chicken Tagine with Cranberry-Curry Couscous image

Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.

Provided by Martha Stewart

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 chicken (about 3 pounds), cut into 10 pieces
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon cayenne
1 teaspoon ground cumin
1/8 teaspoon saffron threads
1 large onion, chopped
2 tablespoons minced garlic
3 cups homemade or store-bought low-sodium chicken stock
2 tablespoons finely diced preserved lemon
1 cup pitted black Kalamata olives
Sea salt and freshly ground pepper
Cranberry-Curry Couscous
1/4 cup loosely packed cilantro leaves, finely chopped, for garnish

Steps:

  • In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
  • Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
  • Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
  • Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.

MOROCCAN FISH TAGINE



Moroccan Fish Tagine image

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories     Seafood     Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Steps:

  • Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
  • Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
  • Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

MOROCCAN TAGINE



Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

LAMB TAGINE AND COUSCOUS



Lamb Tagine and Couscous image

Slowly cooked Morrocan Lamb Tagine with Feta and Coridander Couscous.

Provided by ponsrhy

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Finely slice the onions and brown in a pan, remove and then brown the lamb along with a small knob of butter/ghee. Once browned add finely chopped chilli, garlic and ginger along with the onions. Cook for 5mins.
  • Next, add both tins of tomatoes, your sultanas or chopped dried apricots and a tbsp of Mango Chutney along with your spice mix. Transfer the entire tagine into an oven proof dish with lid and cook in a 140C preheated oven for about 2 hours, but the longer it cooks the better it is. (4-5 hours is great)
  • Once cooked, Add either a little water to the tagine if it is too thick or some ground almonds if it is too thin. Add a good pinch of salt and lots of pepper with chopped coriander.
  • Place the Couscous into a large bowl and cover with boiling water. Once the Couscous is done (5mins) add chopped coriander and feta.
  • Place the tagine into large bowls and swirl some natural yogurt over the top with a spoon or squezy bottle. Finish with some flaked almonds and serve with the Couscous.

MOROCCAN TAGINE



Moroccan Tagine image

This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Provided by Sassy Syrah

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

  • Heat oil in a saucepan over medium heat.
  • Add the onion and garlic, stirring for a few minutes until onion is translucent.
  • Add chicken and lightly colour, stirring. Remove from pan.
  • Add carrots, capsicum, and spices.
  • Stir dry to toast.
  • Once a nice aroma comes from the pan, add 1/2 cup of water.
  • Cook stirring occasionally for 5 minutes.
  • Add remaining ingredients.
  • Cover and simmer over a medium heat for 30 minutes until veggies are tender.
  • Stir frequently during cooking, to prevent catching on the bottom.
  • You may need to add additional water.
  • Serve with couscous.
  • NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
  • Make sure you rinse the excess salt off and dry well in that case.

Tips:

  • Choose the right tagine. A tagine is a traditional Moroccan cooking pot with a conical lid. It is made of clay or ceramic and is designed to distribute heat evenly. If you don't have a tagine, you can use a Dutch oven or a large pot with a tight-fitting lid.
  • Brown the meat before stewing. Browning the meat adds flavor and helps to develop the sauce. You can brown the meat in a skillet or directly in the tagine.
  • Use fresh vegetables. Fresh vegetables will give your tagine the best flavor. If you can't find fresh vegetables, you can use frozen or canned vegetables, but they won't be as flavorful.
  • Add spices and herbs. Spices and herbs are essential for giving tagine its distinctive flavor. Common spices used in tagine include cumin, coriander, paprika, and turmeric. Common herbs used in tagine include parsley, cilantro, and mint.
  • Simmer the tagine for at least 1 hour. Tagine is a slow-cooked dish that needs time to develop its flavor. Simmer the tagine for at least 1 hour, or up to 2 hours, over low heat.
  • Serve the tagine with couscous. Couscous is a traditional Moroccan side dish that is made from semolina flour. It is light and fluffy, and it pairs perfectly with the rich and flavorful sauce of the tagine.

Conclusion:

Tagine is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to experience the flavors of Morocco. Whether you are a beginner or an experienced cook, tagine is a dish that you will enjoy making and eating.

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