Moroccan Vegetable Tagine

If you’ve ever stressed over what to serve at a vegan dinner party, this Moroccan Vegetable Tagine is your answer. It’s not your standard weeknight fare, feels a little bit exotic and exciting, doesn’t require any special equipment, and is totally approachable, no matter what your level of cooking experience is! It does require the use of a few specialty ingredients – preserved lemon, saffron, and harissa – but they are worth seeking out as they lend some authenticity and deep flavor to this very traditional North African dish. Saffron can be pricey, so in a pinch, you can use 1/2 tsp ground turmeric instead. I’ve found preserved lemons at Trader Joe’s and Whole Foods, but, with some advance planning, you can also easily make your own!

Traditional tagines often use many root vegetables, but I’ve lightened it up a bit by swapping in my favorite late-summer produce. I love making this dish this time of year because many of the ingredients can be found fresh at your local farmer’s market! This tagine tastes fantastic served over fluffy, quick-cooking couscous, but if I have a gluten-free guest, I’ll swap in quinoa instead. It’s a fairly adaptable and forgiving dish overall; I also sometimes use chickpeas in place of the cannellini beans. Experiment and see what you enjoy most!

Recipe originally created by me for by CHLOE.

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