Jul 14 2026
Restaurants›Frenchette›Tagine De Légumes Recipe

Tagine De Légumes Recipe

Inspired by Frenchette
Time1h
Serves4

root vegetables, harissa, couscous

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Ingredients

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Vegetables & aromatics

Spices, harissa & liquids

Add-ins & garnish

Couscous

Method

Vegetables & aromatics

  1. 1

    Prepare vegetables

    Peel and cut the carrots, beets and sweet potatoes into roughly 1-inch pieces so they cook evenly. Cut the red onion into wedges and mince the garlic. Grate the ginger and finely chop the preserved lemon rind (if using preserved lemon).

  2. 2

    Brown aromatics

    Heat 2 tablespoons olive oil in a wide heavy-bottomed pot or tagine over medium heat. Add the red onion and cook 4–5 minutes until softened and beginning to brown at the edges. Add the garlic and grated ginger and cook 1 minute until fragrant.

Spices, harissa & liquids

  1. 3

    Bloom spices & harissa

    Stir in the harissa paste, tomato paste, cumin, coriander, smoked paprika and cinnamon. Cook, stirring, 1–2 minutes to toast the spices and evenly coat the aromatics.

  2. 4

    Add vegetables & liquid

    Add the carrots, beets, sweet potatoes and chopped preserved lemon to the pot. Pour in the vegetable stock (about 2 cups) and add the remaining 1 tablespoon olive oil, salt and pepper. The liquid should come about halfway up the vegetables; add a splash more water if needed.

  3. 5

    Simmer gently

    Bring to a gentle simmer, then reduce heat to low, cover with a lid (or the tagine lid) and cook 25–30 minutes, stirring once or twice, until vegetables are tender but not falling apart. If you prefer a thicker sauce, remove the lid for the last 5–10 minutes to reduce the liquid.

Add-ins & finish

  1. 6

    Add chickpeas & olives

    Stir in the drained chickpeas and olives (if using). Cook uncovered 5 minutes just to heat the chickpeas and meld flavors. Taste and adjust seasoning with additional salt, pepper or a teaspoon of harissa if you want more heat.

  2. 7

    Garnish

    Remove from heat. Stir in half the chopped cilantro/parsley and sprinkle the toasted almonds on top. Serve with lemon wedges alongside for squeezing over.

Couscous

  1. 8

    Cook couscous

    Bring 1.75 cups water or stock, 1 tablespoon butter or oil and 1/2 tsp salt to a boil. Remove from heat, stir in 1.5 cups couscous, cover tightly and let sit off the heat 5–7 minutes until liquid is absorbed.

  2. 9

    Fluff & finish

    Fluff the couscous with a fork and stir in a drizzle of olive oil or a small pat of butter if desired. Taste and adjust salt. To serve, mound couscous on a platter or individual plates and spoon the tagine de légumes over the top, finishing with the remaining chopped herbs and extra almonds.

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