Monsoon Coast

Moroccan Orange Tagine

A Great bright meal for cold weather.


1 medium onion, chopped

1 sweet red pepper, coarsely chopped

4 TBL olive oil

3 medium carrots peeled and sliced

4-6 tsp. Moroccan La Kama

2 cups orange winter squash, cubed

1 yam, cubed

1 can (19 0z) chick peas, rinsed

1 cup orange juice

1 cup stock

1 bunch parsley chopped

Salt to taste

Spices Used: Moroccan La Kama

1 – Sauté onion and red pepper in olive oil for 3 minutes.
2 – Add carrots and cook for 2 minutes.
3 – Add the Moroccan La Kama and cook 2 minutes.
4 – Stir the cubed vegetables and chickpeas. Season.
5 – Pour both the orange juice and stock over. Cover, lower heat and simmer until the squash is cooked and begins to break down, adding more liquid if necessary.
6 – Before removing from heat, stir in half of the chopped parsley.
7 – Serve over couscous, garnished with the remaining parsley and with a side salad.