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Christine Benlafquih

Tagine with Peas, Zucchini, Potatoes and Olives

By December 11, 2012

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My meals are often inspired not only by what vegetables I have on hand, but how much time I feel like putting into cooking. This easy Tagine of Lamb, Peas, Zucchini and Potatoes then, was a perfect choice when I wanted something nutritious and satisfying with minimal effort. Using a traditional clay tagine offered the added advantage that the cooking required little attention, and the resulting texture and flavor of the vegetables - particularly the potatoes and zucchini - were superior to what could be achieved in a conventional pot.

Although meat and vegetable tagines are generally complete meals in of themselves, Moroccans wouldn't dream of serving them without crusty bread for scooping everything up. Both Moroccan Wheat Bread and Semolina Bread taste especially good with this combination of vegetables.

Photo Christine Benlafquih

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