Recipe Details

Cook slow and serve fast with this savory stew recipe from Chef Den Geltner. Topped with sautéed onions, garlic and served in a spicy Baharat Seasoning of our McCormick Oregano, Coriander, Cinnamon, Cumin, Cardamom and more, this Moroccan culinary masterpiece will make for a steaming addition to your restaurant’s autumn menu.

For the Baharat Seasoning:

  1. Mix all ingredients in small bowl.

For the Couscous:

  1. Mix olive oil with dry couscous. Bring stock to a boil, pour stock over couscous and stir once. Cover and steep for 5 minutes.
  2. Uncover, fluff with a fork and add Grill Mates Vegetable Seasoning and lemon juice.

For the Moroccan Tagine with Root Vegetables and Chickpeas:

  1. Sauté onions and garlic. Add carrots, tomato paste, water and Baharat seasoning.
  2. Cook russet potato aside and roast sweet potato.
  3. Cook chickpeas aside.
  4. When all cooked, add to pot.
  5. Finish by adding olives, artichokes, barberries, herbs and lemon - off heat.

For Assembly:

  1. Put 1 cup of cooked couscous at the bottom of a bowl and top with tagine.
  2. Sprinkle with fresh herbs and serve.
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