J
Jane

Prep time:
00:15
1 Rating
5

A fragrant and sweet traditional Berber tagine from Morocco

Ingredients

  • 2 tbsp olive oil
  • 1 cup (1 small) red onion, diced
  • 2 tsp (4 cloves) garlic, minced
  • 1 1/2 cups veg broth
  • 1 Moroccan Tagine blend
  • 1 large potato, cut into wedges lengthways
  • 3 medium carrots, halved lengthways
  • 1 green bell pepper, de-seeded and cut into 1 1/2 inch pieces lengthways
  • 1 red bell pepper, de-seeded and cut into 1 1/2 inch pieces lengthways
  • 2 zucchini, cut into wedges lengthways
  • 4 oz green beans
  • 1 cup frozen green peas or fava beans
  • 1/2 tsp salt
    To serve: 2 cups couscous, steamed

Instructions

  1. Slow Cook: 1) heat oil in a skillet, sauté onion for 2 minutes 2) turn off heat and stir in the garlic, transfer to cooker 3) stir in the vegetable broth and tuck the unopened spice bag into the mixture 4) layer the potato, carrots, peppers, zucchini, green beans, top with the peas and sprinkle with salt 5) cover and cook on LOW: 4-5 hours or HIGH: 2½ for hours. 4) Discard spice bag after cooking.
  2. Pressure Cook: 1) heat oil in the cooker on sauté function; sauté onion for 2 minutes 2) turn off and stir in garlic 3) stir in the vegetable broth and tuck the unopened spice bag into the mixture 4) layer the potato, carrots, peppers, zucchini, green beans, top with the peas and sprinkle with salt 5) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure release. 5) Discard spice bag after cooking.

Tips

traditionally this dish is served piled up around a mountain of steamed cous cous, drizzled with the remainder of the juices

add a chopped green chili to the mixture if you like a pop of heat