We love Moroccan food: the vegetables are always super fresh and perfectly seasoned with the right amount of kick. We asked our friends at Mina to send us their favorite recipe, to be prepared in our very own tagine:


  • 2 carrots peeled and cut in half length wise and 3 " long sticks
  • 2 turnips peeled and cut into quarters
  • 2 zucchini cut in half length wise and 3" long sticks
  • 1 half butternut or acorn squash cut into 2-3” pieces (don’t peel)
  • 1/2 cup of canned chickpeas
  • 1 half onion chopped
  • 1 tomato peeled and finely chopped
  • 2 cloves of garlic finely chopped or minced
  • 1 tablespoon of red Mina Harissa
  • 1 handful of cilantro and parsley sprigs, tied into a bouquet
  • 1 teaspoon salt
  • 1 teaspoon ginger powder
  • 1/2 teaspoon ras el hanout (Moroccan spice blend)
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cups of water


Put olive oil in large pot or tagine and sauté onions for 3-5 mins. Add the garlic, tomato and spices and simmer for 3-5 mins. Add the water then all the vegetables. Cover and cook over low heat for 45 mins.

For the couscous:

- 2 cups of couscous
- 3 cups boiling water
- salt to taste
- 1 tablespoon of extra virgin olive oil

In a large bowl add the boiling water to the couscous. Cover for a 3 minutes. Add salt and olive oil. Use a fork to fluff and mix the cooked couscous.

To serve arrange couscous in a mound shape with a shallow well in the center. Arrange the vegetables in the well and keep arranging over each other and around. Leave a 1-2” border of couscous untouched by the vegetables. Distribute the broth evenly over the couscous and vegetables. Serve with a side of Harissa. Enjoy!

Photographs: Charlotte Ferguson