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.
Ingredients
- Baharat Seasoning
- 1 1/2 tablespoons Coriander, Ground
- 1 1/2 tablespoons Cinnamon, Ground
- 1 1/2 tablespoons Cumin, Ground
- 1 1/2 tablespoons Nutmeg, Ground
- 1 tablespoon Oregano, Mediterranean Style, Ground
- 1 tablespoon Black Pepper, Pure, Ground
- 1 teaspoon Cardamom
- 1/2 teaspoon salt
- Moroccan Tagine
- 2 tablespoon olive oil
- 1/2 cup onion, 1/2-inch dice
- 1/2 cup carrots, 1/2-inch dice
- 2 tablespoons tomato paste
- 2 tablespoon [MISSING PRODUCT – REVIEW]
- 1 tablespoon garlic, minced
- 4 quarts vegetable stock
- 1 cup chickpeas, dry, soaked, cooked tender
- 1 cup russet potato, 1/2-inch dice, boiled
- 1 cup sweet potato, 1/2-inch dice, roasted
- 6 ounces artichokes, quartered
- 1/4 cup green olives, pitted, chopped
- 1/4 cup dried barberries
- 2 tablespoons lemon juice, fresh
- 1 teaspoon lemon zest
- 2 tablespoons cilantro, chopped
- 2 tablespoons mint, chopped
- Couscous
- 1 1/2 cups couscous
- 1 tablespoon olive oil
- 3 cups vegetable stock, boiling
- 1 1/2 teaspoons Vegetable Seasoning
- 1/2 teaspoon lemon juice, fresh
Nutrition Information
(per serving)
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.
Key products
Instructions
Baharat Seasoning
- 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.
