Roasted Root Vegetable Stew (Tagine) with Couscous - The Chef Upstairs

Serves 4 


∙ 4 tbsp olive oil 

∙ 2 medium onions, large chunks 

∙ 1 medium carrot, large chunks 

∙ 6 small potatoes, skin on, cut in half 

∙ 1 cup butternut squash, large chunks   

∙ 1 tbsp grated ginger 

∙ 1 clove garlic minced 

∙ ½ tsp ground turmeric 

∙ 1 ½ tsp ground coriander 

∙ ½ tsp ground cumin 

∙ 1 cinnamon stick 

∙ 1 ½ cup canned tomato, chopped 

∙ 1 cup water 

∙ Salt and pepper to taste 

∙ 2 tbsp raisins 

∙ 1 preserved lemon (optional) 

For the Couscous 

∙ 4 cups water 

∙ ¼ tsp salt 

∙ 2 cups couscous 


1. In a large heavy saucepan over medium high heat, heat the oil, add the vegetables and sauté for 6 to 10 minutes, stirring from time to time. 

2. Next add the ginger and garlic, continue to sauté for 2 to 3 minutes then add turmeric, coriander, cumin and cinnamon stick and cook for an additional 5 to 8 minutes. 

3. Add the canned tomato and 1 cup of water; bring to a simmer, season with salt and pepper, add the raisins and skim. 

4. Allow to cook for 18 to 25 minutes until all vegetables are soft to the touch but not overcooked. 

For the Couscous:

In a saucepan, bring to a boil 4 cups of water to which you add the salt. Add  the couscous, stir well, remove from heat, cover the pot with a tightly fitting lid and let it sit for 10 minutes. Remove the lid to reveal a light and fluffy cooked couscous.

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