Recipe for Moroccan Veg Tagine

This is another fantastic dish from my colleague and friend Mouhcine Bendaoui

He is one of the great chefs on my team. Chef Mouhcine is from Morocco and honors his country with amazing food. Tagine is a dish that is named for the conical clay pot in which it is cooked. A thick stew of vegetables and spices. Amazing!

Moroccan Spring  Vegetable Tagine (Kesksou L’Hodra)

Method

1.      In a heatproof Tagine, Place Cous Cous (Precooked)

2.      Add vegetable stock or water preferable vegetable stock in which they were cooked

3.      Add Salt

4.      Stir quickly until all is absorbed

5.      Add vegetable and poach for 5 minutes, add herbs after 5 minutes 

6.      Let couscous hydrate for 12 minutes

7.      Add olive oil and rub between your hands to ensure grain does not clump in the cooking process (Important)

8.      6. Place dish in hot oven appx 400 F for 20 minutes

9.      Add Butter Olive oil and fluff up

10.   Garnish with cooked vegetables, serve with Lemon Harissa, Mixed Olive

11.   Top with cooked vegetables. Sliced Ripe Tomato

Ingredient for Cous Cous

Ingredient for Broth

500 ml Water

10 g Salt

2 Vegetable Boulion Cubes

Vegetables to poach in Broth

200Carrots 1/4

100 G Fennel Cut by 8

Sliced Ripe Tomato or Cherry Tomatoes

100 G Green Zucchini 5 Cm ¼ vertically

100 G Yellow Zuchini[RK1]  5 cm Sliced Vertically

80 G white onion sliced thinly

20 Pc Moroccan Black or red  olives pitted

¼ piece preserved lemon rind only julienned

14 ounces fresh shucked Fava beans

225 g Chopped Green Onions

300 g Frozen Artichokes 

Sea Salt to taste

Freshly Ground Pepper to taste

400 G fresh shucked peas 

1 Large Handful Chopped parsley

1 Large Handful Chopped Coriander

 1 Handful  Mint Chopped