This vegetable tagine recipe is fairly easy to make though it takes quite a bit of chopping. I served it with couscous and my guests said they really liked it. When I made it I omitted the olives (I forgot to buy them) and it was still quite good, but I'm sure the olives will add an extra dimension. The recipe will serve 4 as a main dish.

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Berber Vegetable Tagine

Ingredients

• 1/4 cup olive oil
• 1 small yellow onion, chopped
• 2 small cloves garlic, chopped
• 1 tomato, cut in 1" cubes
• 1 green bell pepper, cut in 1" strips
• 1 red bell pepper, cut in 1" strips
• 1 green zucchini, cut in 1" cubes
• 1 yellow squash, cut in 1" cubes
• 2 sprigs of parsley, finely chopped
• 3 sprigs of cilantro, finely chopped
• 2 bay leaves
• 1 tbsp. paprika
• 1/2 tsp. cumin
• 1/2 tsp. cinnamon
• salt and black pepper to taste
• 2 1/2 cups water
• 1/4 green olives, halved
• 1/4 cup raisins

Instructions

Heat the olive oil in a medium size pot. Add the onions and garlic and heat in medium heat until golden brown. Add the vegetables and spices, stir well and add the water. Cover, bring to a boil, turn down the heat to low and simmer for 20 minutes. Uncover, add the olives and raisins and simmer for an additional 10 minutes.

Adapted from Rita and Rafih Benjelloun's recipe at Imperial Fez