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Pearl Couscous Tagine

Mike Diago

BY Mark Bittman

PUBLISHED January 3, 2022

Tagine refers to both the national dish of Morocco — a stew with vegetables and spices, served with couscous —and the vessel in which it is cooked. The bowl-shaped bottom and conical lid of the pot make sense: The lid is designed to allow just the right amount of steam to escape through the hole in the top and condensation to drip back down into the stew simmering below. You don’t need a tagine to cook a great stew; any deep skillet or pot will do. And pearl couscous isn’t the traditional one for this dish, but I like it better. You can use regular or whole wheat couscous if you like; just reduce the simmering time.

 

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Pearl Couscous Tagine

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Makes
4 to 6 servings 1x

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