Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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.

Steve Petusevsky
Recipe by Cooking Light January 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare spice blend, combine first 9 ingredients.

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  • 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.

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

Nutrition Facts

343 calories; calories from fat 7%; fat 2.7g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 13.4g; carbohydrates 68.4g; fiber 10.3g; cholesterol 0mg; iron 3.1mg; sodium 691mg; calcium 85mg.
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