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Moroccan-style tagine with lemon couscous

Moroccan-style tagine with lemon couscous

Total Time
30 min
10 min
20 min


Brown onion

1 large, thinly sliced


1 large, thinly sliced, fronds reserved


2 clove(s)

Ground ginger

1 tsp

Ground coriander

1 tsp

Cinnamon quill

1 whole

Vegetable stock cube

1 individual, to make 350ml of vegetable stock


4 medium, cut into 4cm chunks

Pitted green olives

100 g, pitted, halved

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Fresh coriander

2 tbs, chopped, plus extra to serve

Dry couscous

1 cup(s), (190g)

Preserved lemon

20 g, quarters, flesh removed, skin finely chopped

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large flameproof casserole dish with oil and heat over medium heat. Cook onion and fennel, stirring, for 6-8 minutes or until softened. Add garlic, ginger, coriander and cinnamon and cook, stirring, for 1 minute or until fragrant. Add stock, zucchini and olives and bring to the boil. Reduce heat and simmer for 5 minutes. Remove and discard cinnamon stick. Season with salt and pepper and stir in parsley and coriander.
  2. Meanwhile, combine couscous and preserved lemon in a large bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until all the liquid has absorbed. Scrape with a fork to separate grains. Stir through lemon juice and season with salt and pepper.
  3. Serve couscous topped with tagine garnished with extra parsley, coriander and reserved fennel fronds.


If you can’t find preserved lemons, you can use the finely grated rind of 1 lemon instead. The tagine can be frozen in an airtight container for up to 2 months.