COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

As the season changes, the arrival of autumn brings with it an abundance of pumpkins in supermarkets and stores. Their cheerful orange hue and large size are impossible to resist, compelling us to choose the perfect one to take home. The versatility of pumpkin in the kitchen is remarkable, lending itself to a variety of dishes such as vegetarian hamburgers, pumpkin pie, and pumpkin jam—a staple in Moroccan cuisine. And of course, no autumn is complete without a spooky jack-o'-lantern.

In the spirit of celebrating Moroccan flavors, I’ve decided to create a tagine that showcases the delightful combination of pumpkin, aubergine, and caramelized onions. Lately, I’ve been craving dishes that feature an abundance of caramelized onions. Their rich, sweet flavor enhances almost any dish, making them a beloved ingredient in my kitchen. Whether in tagines, hamburgers, pasta, sandwiches, or salads, caramelized onions add a depth of flavor that’s simply irresistible.

This particular tagine is a symphony of earthy flavors and aromatic spices. It’s wonderfully oniony, with the sweetness of caramelized onions complementing the creamy texture of pumpkin and the slight bitterness of aubergine. The result is a comforting, hearty dish that’s perfect for the cooler months. 

Enjoy this scrumptious tagine that brings the essence of Moroccan cuisine to your table!

Serves 4 to 6

 Ingredients :

• - 3 tablespoons olive oil
• - 800g onions, chopped
• - 200g shallots, chopped
• - 4 garlic cloves, finely chopped (about 1 tablespoon)
• - 600g aubergine (2 large aubergines), quartered and cut into 4 cm (1.5 inch) chunks
• - 600g pumpkin or squash, peeled, deseeded, and cut into large chunks
• - 1 teaspoon ground turmeric
• - ½ teaspoon ground ginger
• - 1 teaspoon salt (or more to taste)
• - ¼ teaspoon ground black pepper
• - 500 ml (2 cups) water
• - 100g raisins
• - Chopped coriander for garnish

 Method :

1. Heat the olive oil in a large casserole over medium-high heat. Add the onions and shallots once the oil is warm. Reduce the heat to medium, cover with a lid, and cook until the onions are soft and translucent, stirring occasionally, about 25 minutes.

2. Once the onions are soft and translucent, uncover and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the onions turn golden brown, about 20 minutes.

3. Add the garlic, aubergine, pumpkin, turmeric, ginger, salt, black pepper, water, and raisins to the casserole. Cover with a lid and let it simmer gently until the vegetables are tender, about 35 minutes.

4. Serve warm, garnished with chopped coriander, alongside couscous, brown rice, or bread.

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