Moroccan Vegetable Tagine

I got the inspiration for this recipe while living in Dubai.  A Moroccan friend brought me a big, brown, hairy, mystery tuber.  I didn’t know what to do with the thing so I concocted this veggie tagine.  I’ve since solved the mystery and identified the tuber as a taro root and eaten countless bowls of this tasty stew!  You can always use a white potato instead of the taro root if you aren’t feeling very mysterious.

Serve with roasted asparagus or a green salad on the side.  Feta cheese also makes a nice accompaniment or starter for this dish.

Tagine Beauty


  • 1. Heat oil in large soup pot over medium heat. Add onion, garlic and carrot. Cook and stir 5 to 6 minutes.
  • 2. Add cumin, paprika, turmeric, cayenne pepper and cinnamon to pot. Continue to cook and stir for 3 to 4 more minutes, until spices are fragrant.
  • 3. Add sweet potato, taro root or white potato, eggplant, pepper strips and mushrooms to pot. Stir well.
  • 4. Stir in tomatoes, water, salt and pepper to taste.
  • 5. Cover and simmer over medium heat 12 to 15 minutes, until vegetables are tender.
  • 6. Meanwhile, cook cous cous according to package directions. Set aside.
  • 7. Stir saffron, olives, cherry tomatoes, and chickpeas into tagine.
  • 8. Remove from heat and stir in fresh herbs and lemon juice.
  • 9. Garnish with additional chopped herbs, a drizzle of Harissa oil and lemon wedges.
  • 10. Serve hot over cous cous.