Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali)

  • berkeley172 Posted: 02/21/09
    Worthy of a Special Occasion

    It was soggy. It smelled really good, but the taste was not commensurate with the smell.

  • pjnosek Posted: 02/01/09
    Worthy of a Special Occasion

    DIVINE! My family raved & absolutely want me to do it again. I've passed it along to friends who tell me their families loved it! I must say, it's a great way to sneak in nutrition to picky eaters!

  • GenSD76 Posted: 03/26/11
    Worthy of a Special Occasion

    Great reviews on this, make sure to cook for the full amount of time to let the flavors mingle!

  • SingingGourmand Posted: 10/13/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light