I served this as a vegetarian entree for a guest while the rest of us had the Lamb and Chickpea Tagine (HEAVEN). It was flavorful, but seemed to be lacking the sweetness that made the other dish so amazing. I'd throw in golden raisins or chopped dried apricots next time. I also tossed a handful of toasted cashews on top, which added a nice crunchy component. I served it with the pistachio couscous in the same magazine -- just added chopped pistachios and lemon zest to the couscous after making it in vegetable stock instead of water.
Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali)
The hearty stews known as tagines are named after the conical clay vessels they're cooked in, though ours is made in a Dutch oven, which is more widely available in the United States. Preserved lemons imbue the stew with sour saltiness. You'll find them at Middle Eastern markets, or make your own. Check out CookingLight.com for several recipes, including Quick Preserved Lemon, which is ready in about an hour. Serve the tagine over quick-cooking couscous.
More From Cooking Light
- Calories: 155
- Calories from fat: 0.0%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 4.3g
- Carbohydrate: 32.2g
- Fiber: 8.4g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 532mg
- Calcium: 89mg
- 2 preserved lemons, in water, divided
- 1 teaspoon extra-virgin olive oil
- 2 1/3 cups finely chopped yellow onion (about 2)
- 2 cups boiling organic vegetable broth (such as Emeril's)
- 1 cup hot water
- 1 teaspoon Ras el Hanout
- 1/4 teaspoon kosher salt
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1/2 pound turnips, peeled and chopped into 1-inch pieces
- 1/2 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 (2-inch) cinnamon stick
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1. Dice 1 lemon into 1/4-inch pieces; set aside. Slice the remaining lemon into 1/4-inch-thick slices; set aside.
- 2. Heat oil in a large Dutch oven over medium heat. Add onion to pan; sauté 5 minutes or until soft. Add broth and next 8 ingredients (through cinnamon stick); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan; simmer 5 minutes. Discard cinnamon stick. Garnish with lemon slices.
Only you will be able to view, print, and edit this note.Add Note