Moroccan Merguez and Vegetable Tagine Recipe

Name: Moroccan Merguez and Vegetable Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound merguez sausage; 2 onions, sliced; 1 fennel bulb, halved and sliced; 1 lemon, quartered; 1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise; 1 small butternut squash, peeled and chopped; 3 cloves garlic, chopped; 1 cup green olives, pitted; 1/2 pound zucchini, cut into fourths, then sliced lengthwise; 1 cup cilantro, finely chopped; 1 cup cooked chickpeas; 1/2 cup golden raisins; 1/2 cup dried apricots, roughly chopped; 2 teaspoons cinnamon powder; 1 teaspoon ground coriander; 2 teaspoons paprika; 1 teaspoon turmeric; 3 teaspoons cumin; 3 cups chicken stock; 1/4 cup olive oil; 1 tablespoon flour; 1 10-ounce box couscous

Servings: persons

1 pound merguez sausage
2 onions, sliced
1 fennel bulb, halved and sliced
1 lemon, quartered
1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
1 small butternut squash, peeled and chopped
3 cloves garlic, chopped
1 cup green olives, pitted
1/2 pound zucchini, cut into fourths, then sliced lengthwise
1 cup cilantro, finely chopped
1 cup cooked chickpeas
1/2 cup golden raisins
1/2 cup dried apricots, roughly chopped
2 teaspoons cinnamon powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
3 teaspoons cumin
3 cups chicken stock
1/4 cup olive oil
1 tablespoon flour
1 10-ounce box couscous

1
Heat the olive oil in a large, heavy pot.
2
Use a tagine if you have one, but if not a big dutch oven will do.
3
Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
4
Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes.
5
Taste for salt.
6
Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils.
7
Set aside.
8
Add the tablespoon of flour and mix well.
9
Add 3 cups of chicken broth and allow to bubble for 5 minutes.
10
Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot.
11
Add the chickpeas, dried apricots and the raisins.
12
Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
13
For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
14
Garnish with cilantro and serve with couscous.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pound merguez sausage, 2 onions, sliced, 1 fennel bulb, halved and sliced, 1 lemon, quartered, and more.

Yes, Moroccan Merguez and Vegetable Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Merguez and Vegetable Tagine

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