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.
Author:Emma Harper
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
Scale
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.