Rich in history, flavors & sensational tastes, Moroccan cuisine is one of the most exotic food in the world. The recipes are simple and easy to prepare. Even the everyday salads and vegetables take on an immediate exotic flavor when it comes Moroccan recipes and cuisine.
A tajine or tagine is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. Tagines are slow cooked/simmered at low heat, resulting in tender, moist & aromatic meat & vegetables in sauces. A lot of spices & seasoning are added to the tagines which imparts the rich & exotic flavors that they are so well known for. The Tagine Pot, where the Tagines are traditionally cooked is made of heavy clay & is offten painted or glazed. The pot also has a dome shaped cover, to allow the condensation of all juices & flavor to be retained inside the pot when it it cooked covered. The cover is then removed & the food is served in the same tajine where it was cooked. Traditional spices & pairings that are used to add flavor to the Tajine, – ground cinnamon, cumin, ginger, pepper, saffron, turmeric & also citrus fruits, dry fruits & olives being some of them.
Back in India we would get the fresh new cauliflowers at the start of the winter which would continue thru March & April. Array of recipes would be done to make the best use of Cauliflowers during these cool comfortable times. Sending this to Eating with the Seasons: February, hosted by Maninas. Here I have done a Cauliflower Tagine & really enjoyed the rich taste of spices & dry fruits. Hope you enjoy it too….
Ingredients:
- 1 Head Cauliflower – the Florets broken into medium sized pieces
- 1/2 Teaspoon Cumin
- 1 Medium Onion Peeled & thinly sliced
- 3 cloves of Garlic minced
- 1″ Piece of Fresh Ginger Peeled & sliced Very Fine
- 1/2 Green Bell Pepper/Capsicum cut into thin strips (may use more if you want)
- 2 Slices of Lemon
- 1 teaspoon orange zest
- 1/2 Cup Prunes
- 3 Tablespoons of Raisins or Sultanas or Currants
- 1/4 Cup Tomato Puree
- 1 Medium Tomato Chopped
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Saffron
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Paprika
- Freshly ground Black Pepper
- 4 Tablespoons Olive Oil
- Salt
- A fistful of Walnut or Almonds (I have used walnuts)
Couscous:
- 1/2 cup Whole Wheat Couscous
- 1 tablespoon of Extra Virgin Olive oil
- 1 Tablespoon chopped fresh Mint leaves
- 1 teaspoon lemon Juice
- Fresh Grind of Black Pepper
- Salt
- 4-5 Tablespoons lightly toasted walnuts
Preparation:
Tagine:
Heat the oil. Add the black pepper. When they start to sizzle, add the onions. Fry the onions till they are glazed & transparent.
Add the Cumin, Turmetic, Paprika, & Ground Cinnamon, Fry for a few minutes at low heat. Take care that they do not burn.
Add the Lemon slices, Garlic, Ginger, Orange zest & stir fry for about 3-4 Minutes.
Add the chopped Tomato, Tomato Puree, Crushed Saffron, Salt & stir it around. Cover & cook for another 3-4 minutes.
Uncover & add the Bell Pepper/Capsicum, Cauliflower florets, Raisins & Prunes. Cover & simmer till the Cauliflowers are fork Tender & moist. There should be still some sauce left, enough to lavishly coat a spoon.
Add the toasted nuts & toss to combine. Garnish with more nuts.
Couscous:
Place couscous in a large bowl . Bring water to a boil. Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes.
Whisk Olive Oil, Lemon Juice, Black Pepper, Salt & Mint Leaves, and stir it in the couscous briefly to combine. Garnish with Toasted Walnuts.
Serve the Tagine with the Couscous….
We loved the matching of spices & flavors going on here. Used to cooking the cauliflower in the everyday regular way of stir fry, or curry or a bland salad, this was an awesome change. The fragrant spices along with the zest of orange & the lemon & the raisins & the nuts… it kind of tickled all the taste buds. This is going to Let’s go Nuts:Walnuts & Pecans hosted by Aquadaze of Served with Love. Sending this to JFI: Cauliflower initiated by Indira of Mahanandi & hosted at Paajaka Recipes.
Related Posts:
Cauliflower Stir Fry in Ginger & Soy Sauce
Potato Salad with Herbs & Tomatoes-A Fresh Moroccan Taste
Great looking dish, spices sounds good too. I have a Tagine pot but never used it so far. You can send this to Orange event too I guess! 🙂
Please use it once & cook a Tagine.. I wish I had one. they are just so pretty even to look at.
This dish looks beautiful. The other hallmark of Moroccon cuisine seems to be the riot of colors. I love cauliflower and would give this a try very soon.
U R right! Riot of colors & flavors.
I havve been wanting to try morocon food especially their different variety of tagine, but hubby is not a huge fan of morocon cusine as when we went to a restrautn he didn’t like the food and i always tell him that is because he made the wrong choice of dish.
This looks so yumm.
We are just in love with the Moroccan food! & they have tons of non veg versions too!
Hi Soma, so nice to see your recipes after a long time. Morocco cuisine is new to me and I am so glad to learn it. The pictures look wonderful as usual.
Supriya we just started exploring it & we love it. its so much like Indian food with the same spices.. only more healthy & quick & more flavorful.
I love the Non-veg version of tagine and couscous! The cauliflower sounds very flavorful !
I have not cooked a non veg version yet. I bet they would be great too.
This looks excellent with cauliflower. A great healthy meal!
Thanks Natasha.
This looks lovely !! Moroccan taste sounds so astounding !! will soon try this out !!
Do try it out!
I was thinking how I’m glad to see you’re enjoying your new book, when I saw that the recipe is for Eating with the Seasons! Now, that’s even better! Thanks for another stunning entry, dear Soma!
Thanks Maninas!
Hi Soma!
I’m big fan of Moroccan cuisine is very especial, love the couscous but in this recipe you put a sensational tasteful ingredients all together 🙂 Really a scrumptious recipe!
I’ll stumble this delicious dish at stumbleupon site!
Thanks a bunch Gera!!
Cheers!
Gera
A total new recipe to me! Looks gorgeous and mouth-watering.
Thanks Uma!
the tagine looks yum, soma. Lovely pictures as always. And thanks for the entry 🙂
Thanks Aquadaze!
Great idea Soma! I have a tagine and haven’t used it much but this sounds so healthy and delicious 🙂
Thanks Lorraine!
Morrocon cusine is new to me..But looks yummy and colorful. Lovely pictures..tempting..
Thanks Ashwini!
That’s a wonderful combo Soma. Would love to try it one of these days. I’m not a fan of raisins in a spicy dish, so I would omit that.
Thanks madhuram! yes u can leave out the raisins .. LOL a lot of people do not like the combination of sweet in savory. me being a Bong.. kind a grew up with that:-)
Cauliflower is great in tagines, and it takes on the color of saffron the best. When I was in Morocco, we had quite a few potato tagines (being vegetarian). I love your addition of walnuts!
You r absolutely right! I should try the potato too once… & all the veggies.
I have tasted chicken tagine…..but this is new dish…will try this healthy version….and couscous tastes yumm…..with any morrocon dish
Hi the tagine looks so yummy..The dish is colorful and neatly presented.I think its my first time here..You have very good collection of recipes,dear.
Cauliflower tagine looks delicious SOma, wat a wonderful idea of using walnuts..would really love to taste minty couscous, hmmm just drooling here…
Arey yaar itne bhaari bhaari (heavy) naam waali dishes banati ho,upon it the gorgeous pics too…..bahut Naainsaafi hai bhai.Enjoying it all by urself…not fair dear;-)
Wow looks tempting and delsih….
this for sure looks yum,..lovely entry,..:-)
Moroccan cuisine here is totally dazzling me. The lemon and the orange must be wonderful with the cauliflower
Can see you are totally in love with Moroccan cuisine. My knowledge about it till date was limited to whatever I have viewed on Travel & Living. 🙂 Good pics Soma.
This sounds (and looks) unbelievably good! I am bookmarking this recipe NOW!
Nice color to the dish.. Looks delicious. I am yet to try Moroccon dishes.
Thanks for visiting my blog and leaving an encouraging note.This dish looks colourful and walnuts,lemon,orange and saffron with cauliflower very innovative.
Thanks for visiting my blog and leaving an encouraging note.This dish looks colourful and walnuts,lemon,orange and saffron with cauliflower very innovative.Great click too.
lovely recipe…will try for sure…grab an award from this link…http://indranid.blogspot.com/2009/02/dimer-jhol-bengali-egg-curry.html
This is such a lovely and flavorful dish….love it 🙂
Omg, this look so delicious Soma. My husband and I really like cauliflower, it is a bit challenging to ask our son to eat this, though! But, I normally make different veggy for him. So, problem solved.
Cheers,
Elra
Brilliant colour and most healthy. Tajines are everywhere of late.
man.. everytime i visit your blog.. i am like ..what a pretty pic? too good soma. very nice dish.
Love the tagine.Cauliflower is great in tagine.Yum
what a great veggie version of this traditional dish. cauliflower is totally underrated in my book. it stands up to so much cooking and flavor.
Wow Soma! You have some serious talent going on! I love the angle of the photos, the array of colors and of course a yummy recipe!
[…] Cauliflower Tagine with Walnut and Mint Couscous ~ Soma at eCurry (Plano, Texas, USA) […]
Soma! Came here from the round-up. This is a sure try. In fact, I have a Gobi now in the refrigerator. Mebbe tomorrow’s dinner! 🙂 Will let you know.
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