Vegetarian Tagine with California Walnuts and Dried Fruit

  • Yield 6 to 8 servings
  • Prep 15 mins
  • Cook 15 mins

Tagine is named for the vessel in which it is traditionally cooked and served. This exotic Moroccan dish is a spiced stew that is usually served over couscous. Chicken or lamb can also be added*. Serve on large decorative platter.


2 tablespoons olive oil
2 medium onions, sliced
1 red pepper, sliced
2 teaspoons chopped garlic
1 teaspoon each: turmeric, ground ginger and coriander
1/2 teaspoon each: ground cinnamon and cayenne pepper
1 cup vegetable broth
1 can [19 oz (540 mL)] diced tomatoes
2 cups each: chopped carrots and green beans
1 cup each: halved dried apricots and halved dried figs
1 can [19 oz (540 mL)] chick peas, drained
2 cups chopped zucchini
1-1/2 cup coarsely chopped toasted California Walnuts
3/4 teaspoon salt, to taste
3/8 teaspoon pepper, to taste
2 cups uncooked couscous


  1. In heavy saucepan over medium heat, heat oil; sauté onions until softened. Add red peppers, garlic and spices; cook 5 minutes.
  2. Add broth, tomatoes, carrots, beans, apricots and figs. Bring to a simmer; cover and cook 30 minutes or until vegetables are tender. Add chick peas and zucchini and cook for 10 minutes or until zucchini is tender.
  3. Stir in walnuts. Season with salt and pepper.
  4. Cook couscous according to package directions. Serve tagine over couscous.

* Chicken or lamb may be added if desired. Sauté 1 lb (500 g) of bite-size cubes of meat in olive oil until golden. Add meat when broth is added and follow above recipe, adding 15 minutes to simmering time.



Get every new post delivered to your Inbox.

Join 264 other followers