Moroccan Tagine with Cherries, Olives, Preserved Lemon

Alternate Spellings: Tajine

Cuisine: Moroccan

Recipe Type: Main Dish

Average User Rating: 1.99 / 5

Vegetarian / Vegan: Vegan

This aromatic Moroccan stew's namesake comes from the tagine, a conical clay cooking vessel traditionally used in Moroccan cooking.


2 TB oil
2 TB garlic
1 large onion, chopped
2 carrots, chopped
1/4 cup dried cherries (the natural kind), soaked 30 min in warm water then drained
1/2 cup olives (your choice)
2 tomatoes, diced
1/2 TB tomato paste
1 lb. soy protein/chicken sub
2 cups vegetable stock
1 preserved lemon, pulp removed (or zest of 3 meyer lemons), cut into thin strips
1 cup cabbage, thinly sliced

Spice mix:
1/4 tsp cinnamon, ground
2 tsp coriander seeds, toasted & ground
2 tsp cumin seeds, toasted & ground
1/4 tsp turmeric, ground
1/2 tsp red pepper flakes
1/4 tsp ras el hanout (optional)

1/4 cup parsley
1/4 cup cilantro
salt & pepper to taste
Harissa, for garnish


Heat oil in a dutch oven, pot, or tagine and saute garlic & onion until lightly brown. Add combined spice mix and remaining ingredients, except herbs. Simmer 30-45 minutes, until vegetables are tender. Add herbs. Serve with couscous & harissa.

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Prep Time: 15 minutes

Cooking Time: 45 minutes

Servings: 4-6

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