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Moroccan-Spiced Vegetable Tagine with Preserved Lemon

Moroccan-Spiced Vegetable Tagine with Preserved Lemon

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
385
Chef's Note

Preserved lemons are a key ingredient in Moroccan cooking and add a unique tangy flavor that can't be substituted. If you can't find them in stores, you can use the zest and juice of 1 fresh lemon plus 1/2 teaspoon salt as a substitute, though the flavor profile will be different. For the best flavor development, this tagine actually tastes even better the next day, making it perfect for meal prep.

Tags
Moroccan
vegetarian
tagine
dinner
chickpeas
preserved lemon
one-pot
healthy
plant-based
weeknight
Ingredients

  • 2 tablespoons olive oil

  • 1 large, diced onion

  • 3 cloves, minced garlic

  • 1 tablespoon, freshly grated ginger

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 medium, peeled and cubed sweet potato

  • 2 medium, sliced carrots

  • 1 large, diced red bell pepper

  • 1 medium, diced zucchini

  • 1 15-oz can, drained and rinsed chickpeas

  • 1 14-oz can diced tomatoes

  • 1 cup vegetable broth

  • 1/2 rind only, finely chopped preserved lemon

  • 1/4 cup, chopped dried apricots

  • 1/3 cup, pitted and halved green olives

  • 1 tablespoon honey

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 1 cup, uncooked couscous

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Add 1 diced onion and cook for 5 minutes until softened and translucent.

  • 3

    Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for another minute until fragrant.

  • 4

    Stir in the spice mixture (2 teaspoons cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne), cooking for 30 seconds to bloom the spices.

  • 5

    Add the cubed sweet potato and 2 sliced carrots, stirring to coat with the spices. Cook for 5 minutes.

  • 6

    Add 1 diced red bell pepper, 1 diced zucchini, and 1 can of chickpeas to the pot, stirring to combine.

  • 7

    Pour in 1 can of diced tomatoes and 1 cup of vegetable broth. Stir well and bring to a simmer.

  • 8

    Add 1/2 chopped preserved lemon rind, 1/4 cup chopped dried apricots, and 1/3 cup halved green olives.

  • 9

    Stir in 1 tablespoon of honey, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 10

    Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender but not mushy.

  • 11

    Meanwhile, prepare 1 cup of couscous according to package instructions.

  • 12

    Once the tagine is cooked, taste and adjust seasoning if needed.

  • 13

    Stir in half of the fresh herbs (2 tablespoons cilantro and 1 tablespoon mint).

  • 14

    Serve the tagine over couscous and garnish with the remaining fresh herbs.

Nutrition Information (per serving)
385
Calories
12g
Protein
65g
Carbs
10g
Fat
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