Spices are used in Moroccan food to enhance flavor but also provide health benefits.

Turmeric (curcuma) has been well-studied as a potent anti-inflammatory ingredient – and it’s extensively used in Moroccan cuisine!  The yellow powder is made from the plant’s root (or rhizome).  Originating in Southern Asia, turmeric is used throughout many cultures to support a variety of conditions such as arthritis, heart burn, stomach pains, liver problems, headaches, auto-immune conditions and wounds.  In some instances, it’s applied topically but also a staple in ethnic cuisine globally.

Turmeric is often added to tagines in Morocco as a substitute for expensive saffron to give a deep yellow color.   These earthen pots are used for slow-cooking where they trap steam which then drips back into the pot – a useful method when water sources are scarce.   Tagines infuse flavors of different spices and ingredients – typically cooked on the weekends and served with cous cous.

Ingredients

2 tbsp of coconut oil
1 onion
2 tbsp of paprika
2 tablespoons of turmeric
1 tablespoon of ginger
1 squash
3 carrots
1 zuchinni (courgette)
1 can of chickpeas
1 can of passata (pureed tomatoes)
3 tbsp of chopped coriander
S&P to Taste

Pearled Cous Cous

1 cup of pearl cous cous
1 1/2 cups of water
1/2 bouillon cube

To Serve

Chopped Coriander
Greek yogurt
Lemon wedges

Instructions

1. Add coconut oil to the tagine.  Chop onion finely and add to tagine with paprika, tumeric, and ginger.  Heat over low and cook appr. 5 minutes until onion is soft.

2. Meanwhile, peel and chop the squash, carrots and zuchinni into roughly the same size cubes.  Add these to the tagine and cook approximately 10-15 minutes over medium-low heat until lightly golden.

3. Add the chickpeas, passata and coriander.  The mixture will look a little watery – this is good because it will condense as it cooks down.

4. Simply stew over low heat for 2-2 1/2 hours until mixture is condensed and vegetables are softened .  Add S&P to taste.

5. Make the pearled cous cous before serving by adding all ingredients to a sauce pan.  Cook over medium-low heat until water has been absorbed (approximately 20 minutes).

6. To serve, place cous cous on plate and top with tagine.  Drizzle over yogurt and coriander.  Add a lemon wedge.  (For gluten-free, simply swap cous cous with quinoa – cook according to package instructions.)