Moroccan Spiced Spring Vegetables

Jun 05, 2025

Watch the YouTube video here: https://www.youtube.com/live/V009wE3A6vs?si=D1ZwIbHhWMWcARbs

This warm, aromatic vegetable dish is inspired by North African tagines and brings together sweet, savory, and spiced elements in perfect harmony. It's a celebration of seasonal abundance—packed with fresh veggies, vibrant spices, and juicy fruit for a touch of natural sweetness. The preserved lemon adds a bright, tangy punch that ties everything together, while blanched almonds give just the right amount of crunch. Serve this dish with couscous, rice, or flatbread for a satisfying and colorful vegetarian meal that’s anything but boring.

For the spiced vegetable tagine (serves 4):
2 tbsp olive oil
2 cups onions (regular or green), peeled and thinly sliced
4 garlic cloves (regular or green), peeled and thinly sliced
1 tbsp ground cardamom
1 tbsp ground coriander
1 tbsp ground cumin
1/4 tsp ground ginger
1 1/2 tsp turmeric powder
1 1/2 tsp fennel seed or anise seed
1 tsp chili flakes
2 lb (900 g) mixed vegetables, cut into bite-sized pieces
4 fl oz (120 ml) vegetable stock or water
5 oz (140 g) fresh fruit (strawberries, apricots, peaches, etc.)
1 tbsp preserved lemon skin, finely chopped
1 tbsp lemon juice
1 tbsp butter
1.75 oz (50 g) blanched almonds
2 tbsp honey
1/4 cup fresh herbs (any variety)

 Instructions:

  1. Warm the oil and aromatics:
    In a tagine, large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and garlic and cook until softened and fragrant, about 5–7 minutes.

  2. Toast the spices:
    Add the cardamom, coriander, cumin, ginger, turmeric, fennel (or anise), and chili flakes. Stir to coat the onions and garlic in the spices, and cook for another 1–2 minutes until the spices are fragrant and slightly toasted.

  3. Add the vegetables:
    Stir in the chopped vegetables, mixing well to coat them in the spiced onion mixture. Sauté for 5 minutes to let the vegetables begin to soften.

  4. Deglaze and simmer:
    Pour in the vegetable stock or water and stir. Reduce heat to low, cover, and simmer for about 15–20 minutes, or until the vegetables are just tender but not mushy.

  5. Add fruit and lemon:
    Stir in the chopped fresh fruit, preserved lemon skin, and lemon juice. Let everything simmer uncovered for another 5–7 minutes, allowing the fruit to soften slightly and the flavors to meld.

  6. Finish with butter and almonds:
    Stir in the butter and blanched almonds. Taste and adjust seasoning if needed, adding a touch of salt or more lemon juice to balance.

  7. Drizzle with honey and herbs:
    Just before serving, drizzle with honey and sprinkle generously with fresh herbs.

Serve this alongside sausage patties, grilled chicken or any other protein for a fun burst of flavor.

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