Moroccan Vegetables

Moroccan Vegetables

Feb 10 2017


30 mn

Serves 6-8

This side dish, can be dinner on its own or a perfect addition to the chicken tagine. I use organic frozen vegetables which makes this recipe considerably easy!


  • 1 bag of frozen cauliflower florets
  • 1 bag of frozen pearl onions
  • 1 bag of butternut squash cubes
  • 2 shallots, chopped
  • 1 tsp of ground coriander
  • 1 tsp of ground cinnamon
  • 1 tsp of ground cumin
  • 1/2 tsp of ground turmeric
  • 1 can of garbanzo beans
  • 1 cup of vegetable or chicken stock
  • 1 tbsp of fresh lemon juice
  • Salt and pepper


Sauté the shallots with 1 tbsp of olive oil for a couple of minutes, add all the spices and stir until fragrant. Add all the frozen veggies and the stock. Bring to a boil and let it simmer until vegetables are cooked through 20-25 minutes. Add the beans in the last 5 minutes. When the veggies are cooked, squeeze the lemon juice on top and add salt and pepper to taste.

Serve it with couscous, quinoa, rice or cauliflower rice.

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