Six Vegetarian Moroccan Recipes

Pumpkin, Cranberry, Red Onion Tagine
Mary Cadogan – Good Food Magazine
Perfect November dish when pumpkins are still plentiful but perhaps in need of a little exoticism. This is also served with a lemony, almond speckled couscous. Must make this on the weekend!
View recipe at BBC Good Food

This Moroccan soup is brimming with good ingredients such as chickpeas, lentils, lemon and spices like ground ginger and cayenne pepper. Taste also suggest adding pumpkin (for a little autumnal boost).
View recipe at Taste 

Cauliflower and Chickpea Stew with Couscous

Kate Merker, image by Lisa Hubbard
Cauliflower will be well loved when it’s coated in Moroccan spices and tumbled amongst raisins and spinach.
View recipe at Real Simple


Chickpea Tagine with Figs
Image by Ian Wallace
I love the idea of using sweet figs in your dinner. Perhaps you could tweak this recipe too, according to what seasonal vegetables are available near you.
View recipe at Taste

Vegetable Barley Couscous

Recipe by Baija Lafrid, image by Martyn Thompson
Saffron, spices and an abundance of vegetables. Not to mention an introduction to the lesser known barley couscous. You can also make a honeyed red onion confit and fried almonds to go with this.

Roasted Beets with Cumin and Mint
Gourmet magazine, image by Martyn Thompson
What to do with beets? I’d never have thought of adding lemon juice, cumin seeds and fresh mint. Sounds wonderful. A side dish that could steal the spotlight.
View recipe at Epicurious

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