Morocco’s best-known dish is named named after the conical-lidded pot. But all you need at home is a pot with a tight fitting lid. This tagine recipe allows the vegetables to absorb the essences of the spices in less than 30 minutes. Serve with cous cous. Takes 30 mins. Serves 2.
6 cocktail onions
1 green capsicum
6 chat potatoes
2cm piece ginger
1 cup vegetable stock (we suggest Marigold Swiss Vegetable Bouillon)
2 tbsp Moroccan spice mix
1 cup cous cous
Cut carrots and zucchini into 2cm rounds. De-seed capsicum and cut into bite-sized pieces. Peel onions and leave whole. Quarter the chat potatoes. Peel and grate ginger.
In a large saucepan with a tight fitting lid, place vegetables, ginger, spice, salt, pepper, one cup of stock and a generous drizzle of olive oil. Stir to combine. Place saucepan on a medium heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove lid and cook for a further five minutes.
Cook cous cous
While the tagine is cooking prepare the cous cous. Fill kettle and bring to the boil. Place cous cous in heatproof bowl and cover with boiling water to 1cm above the cous cous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork.
Plate cous cous and top with vegetables and juices from the pot. Season to taste.