You are here: Home » Recipes » Vegetarian Tagine with California Walnuts and Dried Fruit Vegetarian Tagine with California Walnuts and Dried Fruit Recipe by California Walnut Board 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. PrintEmail Ingredients 2 tablespoons olive oil2 medium onions, sliced1 red pepper, sliced2 teaspoons chopped garlic1 teaspoon each: turmeric, ground ginger and coriander1/2 teaspoon each: ground cinnamon and cayenne pepper1 cup vegetable broth1 can [19 oz (540 mL)] diced tomatoes2 cups each: chopped carrots and green beans1 cup each: halved dried apricots and halved dried figs1 can [19 oz (540 mL)] chick peas, drained2 cups chopped zucchini1-1/2 cup coarsely chopped toasted California Walnuts3/4 teaspoon salt, to taste3/8 teaspoon pepper, to taste2 cups uncooked couscous Instructions In heavy saucepan over medium heat, heat oil; sauté onions until softened. Add red peppers, garlic and spices; cook 5 minutes. 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. Stir in walnuts. Season with salt and pepper. 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.