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Carrot & Fennel tagine


This is a light and delicious tagine, that can be enjoyed as is, or to which you can add chickpeas or chicken, to make it more consistent.
You can use Ras-El-Hanout if you have a mix ready, otherwise, I prefer to concentrate on spcific spices in this recipes, to bring out the sweetness of the vegetables.

Serves 2
Very simple
Prep in 15, cook in 25 min

Prepare  the tagine

  1. Quarter your carrots lengthwise, and cut in half in the bias.
  2. Slice the fennel about 1cm thick.
  3. In a large pan over medium heat, drizzle some olive oil, place the fennel slices over a single layer and cook about 8 minutes on each sides until golden and reserve.
  4. Drizzle a little more oil, add the minced ginger and garlic, garlic cloves, all the spices and carrots. Roasts well. Return the fennel to the pan, and add a little water to barely level with the ingredients. Simmer for 15 minutes, covered. If you do not have a tagine pan with a conical lid, you can create a cone with aluminum foil and place over the pan. 

Prepare the herb condiment and garnishes

  1. While the tagine is cooking, soak the currants in the orange blossom water and set aside.
  2. Toast the pine nuts in a pan - I like to lightly fry them, and set aside.
  3. In a pestle and mortar, pound together the whole garlic cloves from the tagine with the herbs, the lemon juice and some salt. Add a drizzle of olive oil and pound until combined, it doesn't need to be pasty.
  4. If using quick couscous, simply soak with boiling water according to pack instructions.

To plate, simply serve the couscous, top with the tagine and garnish with the herb condiment, drained currants and pine nuts. Season with salt and enjoy!

For the carrot tagine

  • 1-2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1/4 tsp ground cloves
  • 1/2 tsp whole white peppercorn
  • 1 small cinnamon stick
  • 2 garlic cloves, minced
  • 2 garlic cloves, whole
  • 1 tbsp fresh ginger, minced
  • 2 large carrots, peeled
  • 1 fennel bulb
  • Sea salt

For the herb condiment

  • The jucie of half a lemon
  • A large handful of fresh parlsey
  • A large handful of fresh coriander
  • 1 tbsp olive oil
  • Sea salt


  • 1-2 tbsp currants
  • 2 tbsp orange blossom water
  • 2 tbsp pine nuts, toasted (Type B use almonds)

regular or wholemeal cousous, as you prefer (Type O should avoid couscous and can use quinoa or coo kthe tagine with chickpeas.)


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