Serendipitously situated at the crossroads of Africa and Europe, Morocco has served as a melting pot for economies, civilisations, cultures and religions for millennia. As one of the gateways to the African continent, Berbers, Romans, Moors, Ottomans, Arabs, Jews, Andalusians and French have all left successive, indelible marks on the local civilisation.

The result is an unmistakable cultural potpourri that has evolved to be uniquely and irrepressibly Moroccan. To travel through this vast, enchanting land is to be transported to an almost lost era of earthy richness, bursting with distinctive sights, smells and tastes.

Depending on who you ask, the distinctive conical clay pot that gives this wonderful dish its name was introduced either by the Romans in the early part of the common era or by Arab tribespeople who migrated with the expanding Islamic Empire. Whatever the origins of the Tagine, it is unquestionably the most recognisable and beloved Moroccan dish.

This stew uses predominantly traditional ingredients. However, the creative citrus flourish arrives with the spectacular blood orange couscous and fiery harissa. Together, these two items take the dish from great to extraordinary.

The harissa will keep for 2-3 weeks in the refrigerator, so feel free to make in bulk ahead of time and enjoy it liberally with other dishes!

To transport your tastebuds to Marrakesh, Fez or Casablanca, you need to try this tantalising recipe:

Moroccan Chick Pea & Olive Tagine With Blood Orange Couscous

Stew Ingredients:

• 500g of cauliflower broken into florets
• 1 medium onion, finely diced
• ¼ cup of chopped fresh oregano
• 3 cloves of garlic, minced
• 2 tablespoons of extra virgin olive oil
• 1 large sweet potato, peeled and diced into 2cm cubes
• 2 carrots, peeled and sliced into 1cm rounds
• 2 cans of chickpeas, drained and rinsed
• 1 red capsicum, sliced
• 2 ripe tomatoes, chopped
• 4 Medjool dates, pitted and chopped
• 150g of tomato paste
• 200g of water or light vegetable stock
• 100g of pitted green olives
• 3 teaspoons of sweet paprika
• 2 teaspoons of ground ginger
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground turmeric
• 1 teaspoon of salt

Blood Orange Couscous Ingredients

• ¼ cup of low sodium vegetable stock
• Juice & zest of 2 blood oranges
• ¾ cup of dry couscous
• ½ teaspoon of salt
• 1 tablespoon of extra virgin olive oil
• ½ cup or currants (if not available, substitute small raisins)
• 2 teaspoons of ground cinnamon

Blood Orange Harissa Ingredients

• 10-15 dried red chillies
• 2 large roasted red capsicums (jarred will work fine too)
• 2 tablespoons of tomato paste
• 4 cloves of garlic, peeled
• 1 teaspoon of caraway seeds
• 2 teaspoons of coriander seeds
• 2 teaspoons of cumin seeds
• 1½ teaspoons of smoked paprika
• Salt to taste
• ¼ cup of extra virgin olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons of blood orange juice

Stew Directions:

• Saute onion in olive oil over medium heat in a dutch oven of a sturdy pot until the onions are soft and translucent (about 7-8 minutes).
• Add the garlic, oregano and ground spices and cook for another 1-2 minutes until fragrant, stirring well so onions or coated. If the mixture gets too pasty, add a little more oil.
• Add chopped vegetables, chickpeas, tomato paste and water/vegetable stock.
• Bring the mixture to a boil, then reduce heat, cover and simmer for 20 minutes. During this time, make the couscous.
• Add Medjool dates and olives and simmer for another 5-10 minutes.

Blood Orange Couscous Directions:

• Combine the oil, stock, blood orange juice, zest and salt in a medium-sized pot and bring to a boil.
• Add the cinnamon and stir until well combined.
• Add the couscous and currants (or raisins), stir well and remove from the heat.
• Allow the couscous to absorb for around 5 minutes.
• Fluff with a fork.

Blood Orange Harissa Directions:

• Soak the dried chillis in hot water to rehydrate them.
• Meanwhile, toast the caraway, cumin, and coriander seeds in a small pan over medium heat until fragrant.
• Once the chillis are rehydrated, you can remove the seeds for a milder heat or leave them in to stoke a fire in your belly.
• Place the chillis, toasted spice seeds and the remaining ingredients – except for the olive oil – in a food processor on medium to high speed.
• Drizzle in the olive oil while blending until the mixture until it reaches a smooth, slightly textured paste.
• For the best result, make the harissa the day before and leave it in the fridge overnight for the flavours to merge.
• To store any leftover harissa, put the mixture in an airtight jar or container with a splash of olive oil over the top to seal in the freshness. Use it within 2-3 weeks.

To Serve:

• Transfer the couscous to a large serving platter, bowl or tagine.
• Pour the stew over the couscous.
• Optional: To add a bit of crunch, toast a cup of raw almonds, cashews or pistachios in a pan until they turn brown. Allow to cool, then sprinkle over the stew.
• Serve with a dollop of blood orange harissa either on top or on the side.

Preparation Time: 30 mins

Cooking Time: 45 mins

Serves: 4

Dietary and Allergen Information:

• Contains Gluten
• Suitable for Vegans and Vegetarians
• Nut-Free
• Not suitable for a low FODMAP diet