Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)

Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

How to Make It

Step 1

To prepare spice blend, combine first 9 ingredients.

Step 2

To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.

Step 3

Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

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