Moroccan Merguez and Vegetable Tagine Recipe

tagine.jpeg

Ingredients

  • 500g merguez sausage

  • 2 onions, sliced

  • 1 fennel bulb, halved and sliced

  • 1 lemon, quartered

  • 3 carrots, peeled, cut into fourths, then sliced lengthwise

  • 1 small butternut pumpkin, peeled and chopped

  • 3 cloves garlic, chopped

  • 1 cup green olives, pitted

  • 2 zucchini, cut into fourths, then sliced lengthwise

  • 1 cup cooked chickpeas

  • 1/2 cup golden raisins

  • 1/2 cup dried apricots, roughly chopped

  • 2 teaspoons of Ras El Hanout (Herbies range)

  • 3 cups chicken stock

  • 1/4 cup olive oil

  • 1 tablespoon flour

  • 1 box couscous

  • Optional turmeric, fresh coriander

Directions

  1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the ras el hanout.

  2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.

  3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.

  4. Add the tablespoon of flour and mix well. Add 3 cups of chicken stock and allow to bubble for 5 minutes.

  5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.

  6. For the couscous, follow the directions on the box, and stir in a little turmeric if desired before covering the pot to give the couscous a bright yellow hue.

  7. Garnish with coriander and serve with couscous.

Johanna Bostock