Cook slow and serve fast with this savory stew recipe from Chef Den Geltner. Topped with sautéed onions, garlic and served in a spicy Baharat Seasoning of our McCormick Oregano, Coriander, Cinnamon, Cumin, Cardamom and more, this Moroccan culinary masterpiece will make for a steaming addition to your restaurant’s autumn menu.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
In a bowl combine coriander, cumin, cinnamon, nutmeg, oregano, black pepper, cardamom, and salt. Mix well and store in an airtight container.
Moroccan Tagine
Heat oil in a heavy bottom rondeau over medium heat. Add onions and carrots. Sauté until softened. Add tomato paste, Baharat seasoning, and garlic. Stir until fragrant.
Add stock, chickpeas, potatoes, sweet potatoes, artichokes, green olives, and barberries. Bring to a boil, reduce heat and simmer until slightly thickened. Stir in lemon juice and zest. Hold hot for service or cool completely and reheat for service.
Couscous
In a saucepot over medium heat add couscous and oil. Toast slightly. Pour hot stock over couscous and stir to combine. Cover and steep 5 minutes.
Uncover and fluff with fork. Add vegetable seasoning and lemon juice. Fold into couscous. Hold hot for service or cool completely and reheat for service.
Service
For each serving, plate 1 cup of couscous as desired. Top with 1 1/2 cups Moroccan Tagine. Garnish with 1/2 tablespoon each cilantro and mint. Serve hot.
Chef's Tip!
For a shortcut, use McCormick Culinary® Moroccan Seasoning in place of the Baharat Spice Blend.
