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.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
- In a bowl combine coriander, cumin, cinnamon, nutmeg, oregano, black pepper, cardamom, and salt. Mix well and store in an airtight container.
- Heat oil in a heavy bottom rondeau over medium heat. Add onions and carrots. Sauté until softened. Add tomato paste, Baharat seasoning, and garlic. Stir until fragrant.
- Add stock, chickpeas, potatoes, sweet potatoes, artichokes, green olives, and barberries. Bring to a boil, reduce heat and simmer until slightly thickened. Stir in lemon juice and zest. Hold hot for service or cool completely and reheat for service.
- In a saucepot over medium heat add couscous and oil. Toast slightly. Pour hot stock over couscous and stir to combine. Cover and steep 5 minutes.
- Uncover and fluff with fork. Add vegetable seasoning and lemon juice. Fold into couscous. Hold hot for service or cool completely and reheat for service.
- For each serving, plate 1 cup of couscous as desired. Top with 1 1/2 cups Moroccan Tagine. Garnish with 1/2 tablespoon each cilantro and mint. Serve hot.
For a shortcut, use McCormick Culinary® Moroccan Seasoning in place of the Baharat Spice Blend.
- Recipe type: Entrees
- Cuisine: Moroccan