This Moroccan-inspired tagine features tender slow-cooked lamb or beef simmered in a fragrant sauce with dried apricots, prunes, and warm spices, served over fluffy couscous. It’s a dish that’s both hearty and exotically spiced.
Why You’ll Love This Recipe
This dish delivers a perfect balance of sweet and savory flavors, deeply aromatic spices, and melt-in-your-mouth meat. It’s ideal for entertaining or a weekend dinner that feels special and comforting.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Lamb shoulder or beef chuck (cubed)
• Olive oil
• Onion
• Garlic
• Ground cinnamon
• Ground cumin
• Ground ginger
• Paprika
• Turmeric
• Salt and pepper
• Beef or vegetable broth
• Dried apricots
• Dried prunes
• Honey
• Fresh cilantro or parsley
• Cooked couscous
directions
Season and sear the meat in olive oil. Remove and sauté onion and garlic in the same pot. Stir in spices, then return meat to the pot. Add broth, cover, and simmer for 1.5 to 2 hours until tender. Add dried fruits and honey, simmer uncovered for 20 more minutes until sauce thickens slightly. Serve over couscous and garnish with herbs.
Servings and timing
Serves 4–6. Prep time: 20 minutes. Cook time: 2–2.5 hours.
Variations
• Substitute chicken thighs for a quicker-cooking version.
• Add toasted almonds or pine nuts for crunch.
• Include vegetables like carrots or sweet potatoes for heartier texture.
storage/reheating
Refrigerate for up to 4 days. Reheat slowly over low heat to avoid drying out. This dish also freezes well for up to 2 months.
FAQs
Can I use beef instead of lamb?
Yes, beef chuck works well and becomes equally tender with slow cooking.
What if I don’t have all the spices?
You can use a ras el hanout blend or combine cinnamon, cumin, and paprika for a similar profile.
Can I make this in a slow cooker?
Yes. After searing the meat and sautéing onions, transfer to a slow cooker and cook on low for 6–8 hours.
Is this dish sweet?
It has subtle sweetness from dried fruits and honey but is balanced by savory spices.
Can I omit the dried fruits?
You can, but they add complexity and authenticity. Try reducing the amount instead of removing them entirely.
What kind of couscous is best?
Traditional fine couscous works well, but pearl couscous (Israeli) also pairs beautifully.
Can I cook this in a Dutch oven instead of a tagine?
Absolutely. A heavy-bottomed Dutch oven is ideal for even heat distribution.
Is this gluten-free?
The tagine itself is gluten-free. Use gluten-free couscous or serve over rice for a safe option.
What wine pairs well with this dish?
A bold red like Syrah or a fruity Zinfandel complements the spices and dried fruit.
Can I prepare this a day in advance?
Yes, the flavor deepens overnight, making it perfect for make-ahead entertaining.
Conclusion
This Moroccan tagine is a showstopping meal that blends luxurious textures, bold spices, and subtle sweetness, delivering warmth and comfort in every bite—perfect for special dinners or when you want to travel through flavor.
PrintMoroccan Tagine with Dried Fruits and Couscous
Moroccan Tagine with Dried Fruits and Couscous is a fragrant North African stew made with tender meat, warm spices, and sweet dried fruits, simmered to perfection and served over fluffy couscous for a comforting and exotic meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Simmered
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 1/2 pounds boneless lamb or chicken, cut into chunks
- 1/2 cup dried apricots, halved
- 1/2 cup dried prunes
- 1/4 cup golden raisins
- 2 cups chicken or vegetable broth
- 1 tablespoon honey
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1/4 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro or parsley, chopped
- For the Couscous:
- 1 1/2 cups couscous
- 1 1/2 cups boiling water or broth
- 1 tablespoon olive oil or butter
- Salt to taste
Instructions
- Heat olive oil in a large pot or tagine over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
- Add cumin, cinnamon, ginger, turmeric, salt, and pepper. Stir for 1 minute to release aromas.
- Add the meat and brown on all sides, about 5–7 minutes.
- Stir in dried fruits, broth, and honey. Bring to a simmer, cover, and cook for 45–60 minutes, until meat is tender.
- Add chickpeas and simmer uncovered for another 10 minutes to reduce slightly.
- Meanwhile, prepare couscous by placing it in a bowl with olive oil or butter and salt. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork before serving.
- Serve the tagine over couscous, garnished with toasted almonds and chopped herbs.
Notes
- Tagine can be made in advance and reheated—flavors deepen overnight.
- For a vegetarian version, omit the meat and add more chickpeas and vegetables like carrots or squash.
- Adjust sweetness with more or less honey based on personal preference.
Nutrition
- Serving Size: 1 plate with couscous
- Calories: 620
- Sugar: 18g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 65mg