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Root vegetable tagine with lemon almond couscous served on a plate

Root Vegetable Tagine

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 52-60 minutes
  • Total Time: 62-70 minutes
  • Yield: Serves 6
  • Category: Soup
  • Method: Simmering
  • Cuisine: Moroccan
  • Diet: Vegan


With a beautiful mix of Moroccan spices, this root vegetable tagine is a vegan stew filled with sweet potatoes, carrots, parsnips and turnips. It’s served with a lemony almond couscous.


  • For tagine
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 pounds root vegetables, peeled and cut into 1/2-inch cubes (carrots, parsnips, sweet potatoes, turnips)
  • 114.5 ounce can diced tomatoes
  • 3 cups low sodium vegetable broth
  • 115 ounce can chickpeas, rinsed and drained
  • 1/2 cup pitted green olives (such as Castelvetrano)
  • Juice of 1/2 lemon
  • 1/4 cup chopped dried apricots
  • Chopped parsley for serving
  • For couscous
  • 1 cup water
  • Juice of 1/2 lemon
  • 1 cup couscous
  • 1/4 cup chopped parsley
  • 1/4 cup chopped almonds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large ovenproof saucepan or dutch oven over medium heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, cumin, turmeric, cinnamon, salt and pepper and continue cooking for 2-3 minutes. Add the root vegetables, tomatoes and vegetable broth and bring to a simmer.
  3. Place the lid on the pot. Bake in the oven for until the vegetables are tender, about 30 minutes.
  4. Stir in the chickpeas, olives, lemon juice and apricots and simmer on the stove over medium heat for 5-10 minutes until the stew has thickened slightly.
  5. Serve with couscous and garnish with chopped parsley.
  6. For couscous: While the tagine is simmering, bring the water and lemon juice to a boil in a small saucepan. Add the couscous and cover with a lid. Remove from the heat and let stand for 5 minutes before fluffing with a fork and stirring in the parsley, almonds, salt and pepper.


Store leftover tagine in an airtight container in the refrigerator up to 4 days. Freeze up to 1 month.

Keywords: vegetable tagine, moroccan tagine