If you’re wondering what to serve with your delicious tagine, you’ve come to the right place! From fluffy couscous to refreshing salads, these 10 side dishes will complement the rich flavors of your tagine and elevate your meal to new heights.

1. Moroccan carrot and chickpea salad

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Looking for a quick, healthy, and refreshing addition to your meals? This fresh tomato salsa is perfect for adding a burst of flavor to any dish.

Ingredients

• 4 tomatoes, diced or 1 cup cherry tomatoes, halved
• ¼ cup red onion, minced finely
• 2 tbsp parsley, minced
• 2 tbsp cilantro, minced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin

Instructions

1. Dice or halve the tomatoes, and mince the onion, parsley, and cilantro.
2. In a small bowl, mix all the ingredients together.
3. Taste and adjust the salt, pepper, or cumin if needed.Enjoy your fresh tomato salsa with your favorite dish!

2. Moroccan harira

This hearty lentil and vegetable stew is packed with warming spices and wholesome ingredients, perfect for a comforting dinner. Easy to prepare and full of flavor.

Ingredients

• 1-2 tbsp rapeseed oil
• 2 large onions, finely chopped
• 4 garlic cloves, chopped
• 2 tsp turmeric
• 2 tsp cumin
• ½ tsp cinnamon
• 2 red chillies, deseeded and sliced
• 500g carton passata
• 1.7l reduced-salt vegetable bouillon
• 175g dried green lentils
• 2 carrots, chopped into small pieces
• 1 sweet potato, peeled and diced
• 5 celery sticks, chopped into small pieces
• ⅔ small pack coriander, few sprigs reserved, the rest chopped
• 1 lemon, cut into 4 wedges, to serve

Instructions

1. Heat the oil in a large non-stick sauté pan over medium heat. Add the onions and garlic, cooking until softened.
2. Stir in the turmeric, cumin, cinnamon, and red chillies, cooking for a minute.
3. Pour in the passata and vegetable bouillon. Add the lentils, carrots, sweet potato, and celery. Bring everything to a boil.
4. Cover the pan and simmer for 30 minutes. Then, uncover and cook for another 5-10 minutes, until the vegetables and lentils are tender.
5. Stir in the chopped coriander. Serve in bowls with lemon wedges for squeezing and sprinkle the reserved coriander on top.

3. Warm Moroccan cauliflower salad

This vibrant cauliflower salad, topped with fresh herbs and pomegranate seeds, is a perfect light and healthy dish. Paired with a creamy tahini sauce, it’s great for anyone looking to add a burst of flavor to their meals.

Ingredients

For the salad

• 1 cauliflower
• 1 tbsp olive oil
• 4 spring onions, chopped
• 1 garlic clove, crushed
• 1 red chilli, finely chopped
• 1 tsp ground cumin
• 1 lemon, zested and juiced
• Handful of pine nuts or chopped hazelnuts, quickly roasted in a dry pan
• 50g dried cranberries or chopped dried figs
• 50g chopped parsley
• 50g chopped mint
• Pomegranate seeds

For the tahini sauce

• 75g natural yogurt
• 1 tbsp tahini
• 1 tsp ground cumin
• 1 lemon, juiced
• 1 tsp agave syrup
• 50g chopped coriander

Instructions

1. Make the tahini sauce by mixing the yogurt, tahini, cumin, lemon juice, agave syrup, and chopped coriander in a small bowl. Set aside.
2. Remove the outer leaves of the cauliflower and cut it into rough chunks. Blitz in a food processor in two batches until it resembles rice.
3. Heat the olive oil in a large non-stick frying pan. Gently fry the spring onions, garlic, and chilli for a couple of minutes.
4. Add the blitzed cauliflower and cook for about 5 minutes on low heat.
5. Stir in the cumin, lemon zest, juice, toasted nuts, and cranberries. Cook for a couple more minutes.
6. Remove from heat, mix in the pomegranate seeds, parsley, and mint. Serve the salad with the tahini sauce on the side.

4.Morrocan flatbread

This simple yet delicious recipe for homemade khobz, a traditional Moroccan bread, is perfect for anyone who loves the warm aroma of fresh bread baking at home. With just a few basic ingredients, this bread is easy to prepare and incredibly satisfying.

Ingredients

• 4 cups white flour (preferably high gluten or bread flour)
• 2 tsp salt
• 2 tsp sugar
• 1 tbsp yeast
• 2 tbsp olive oil or vegetable oil
• 1 ¼ cups warm water (not hot)
• Oil, semolina, or cornmeal (optional for preparing the pan)

Instructions

1. repare a large baking sheet by either lining it with parchment paper, lightly oiling it, or dusting it with semolina or cornmeal. Set aside.
2. In a large bowl, combine the flour, salt, and sugar. Make a well in the center and add the yeast.
3. Pour a small amount of warm water into the yeast in the well and stir with your fingers to dissolve the yeast.
4. Add the remaining water and oil to the bowl, and mix everything together.
5. Knead the dough for 5 to 10 minutes, either in the bowl or on a floured surface, until smooth and elastic. Add more flour or water as needed to ensure the dough is soft but not sticky.
6. Divide the dough into two smooth mounds and place them well apart on the prepared pan. Cover with a towel and let them rest for 10 to 15 minutes.
7. After resting, pat each dough mound into a flat, round loaf about ¼-inch thick. Cover again and let the dough rise for about an hour, until it springs back when lightly pressed.
8. Preheat your oven to 435°F (225°C). Once heated, score the tops of the loaves lightly with a knife or poke several holes with a fork.
9. Bake the khobz for about 20 minutes, or until golden brown. The bread should sound hollow when tapped.
10. Transfer the khobz to a rack or a towel-lined basket to cool before serving.

5. Spiced apricots

This quick and flavorful spiced apricot recipe is perfect for adding a sweet and tangy twist to any meal. Serve it warm or cold as a side dish or dessert, and enjoy the delightful blend of spices.

Ingredients

• 1 can (15 ounces) apricot halves
• 2 tablespoons cider vinegar
• 6 whole allspice
• 1 cinnamon stick (3 inches)

Instructions

1. Drain the apricots, reserving the syrup, and set the apricots aside.
2. In a small saucepan, combine the vinegar, allspice, cinnamon stick, and reserved syrup.
3. Bring the mixture to a boil, then reduce heat. Cover and simmer for 15 minutes.
4. Remove the saucepan from heat, and stir in the apricots.
5. Cover and let the mixture stand for 30 minutes, stirring occasionally.
6. Drain the apricots if desired, and serve warm or cold.

6. Moroccan lemon bundt cake

This zesty lemon bundt cake is the perfect balance of sweet and tangy, ideal for a special occasion or a weekend treat. The light lemon glaze adds a refreshing touch that everyone will love.

Ingredients

For the Cake

• Cooking spray
• 2 cups all-purpose flour (plus extra for the pan)
• 4 large eggs, room temperature
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 4 tsp baking powder
• ½ tsp fine sea salt
• ½ cup milk
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp lemon zest
• 1 tsp pure vanilla extract

For the Glaze

• 1 cup confectioners’ sugar
• 1 to 2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9-cup bundt or tube pan, and set it aside.
2. In a large bowl or stand mixer, beat together the eggs and sugar until thick and creamy.
3. Gradually add the oil, continuing to beat until smooth.
4. Stir in the flour, baking powder, and salt, then mix in the milk. Beat until just combined.
5. Add the lemon juice, zest, and vanilla extract. Mix well.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 7-10 minutes before turning it out onto a cooling rack.
9. While the cake cools, make the glaze by mixing the confectioners’ sugar and lemon juice until smooth.
10. Drizzle the glaze over the cooled cake, allowing it to run down the sides.

7. Moroccan baklava

This almond filo pastry is a crispy, sweet, and nutty delight, perfect for special occasions or a treat to share with loved ones. The delicate layers of filo, spiced almonds, and honey syrup create a truly indulgent dessert.

Ingredients

• ½ cup unsalted butter, melted
• 1 pack filo pastry (about 7 sheets)
• 1½ cups ground almonds
• 2 tsp ground cinnamon
• ¾ cup sugar
• ¾ cup water
• ¼ cup honey
• 2 cinnamon sticks
• ½ tsp orange blossom water
• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C or 155°C Fan). Mix the ground almonds and cinnamon together, then set aside.
2. Unroll the filo pastry and cut it into thirds lengthwise to fit your baking tray. Cover the filo with a damp cloth to prevent it from drying out while you work.
3. Brush melted butter on the base of the baking tray and place your first sheet of filo pastry. Brush the sheet with butter and layer another sheet on top. Repeat this until you have 7 sheets layered, brushing each with butter.
4. Sprinkle ⅓ of the almond and cinnamon mixture evenly over the top sheet of filo.
5. Layer 3 to 4 more sheets of filo, brushing each with butter, then add another third of the almond mixture. Repeat the process for the final layer.
6. Once all layers are complete, brush the top sheet with butter and slice the pastry in a diamond pattern.
7. Bake in the preheated oven for 45-50 minutes, until golden and crisp.
8. While the pastry bakes, prepare the syrup. Combine sugar, water, and cinnamon sticks in a saucepan and bring to a boil. Stir until the sugar dissolves, then add the honey, orange blossom water, and vanilla. Simmer for 20-30 minutes.
9. When the pastry is done, immediately pour the syrup over it. Let it cool for at least an hour before serving.
10. Use a spatula to carefully lift the diamond-shaped pieces from the tray and serve.

8. Moroccan aubergine and chickpea salad

This grilled aubergine and chickpea salad is packed with smoky flavors and vibrant spices, making it a healthy and hearty dish. It’s simple to prepare and perfect for a light lunch or side dish.

Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas, drained and rinsed
• Good bunch fresh coriander, roughly chopped
• 1 red onion, finely chopped

For the dressing

• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp clear honey
• 1 lemon, juice only
• 4 tbsp olive oil

Instructions

1. Slice the aubergines thickly and arrange them on a grill rack. Brush with olive oil, season with salt and pepper, and grill until browned (about 8-10 minutes), turning halfway through. Cut each slice into quarters once tender.
2. In a large bowl, combine the grilled aubergine, chickpeas, coriander, and finely chopped red onion.
3. Prepare the dressing by shaking together paprika, cumin, honey, lemon juice, and olive oil in a jar. Pour the dressing over the salad and mix well.

9. Classic Moroccan tomato salad

This fresh tomato salsa is a quick, healthy, and flavorful addition to any meal. Perfect for busy days, it’s light and refreshing, and can be paired with chips, grilled meats, or enjoyed as a vibrant topping.

Ingredients

• 4 tomatoes, diced (or 1 cup cherry tomatoes, halved)
• ¼ cup red onion, finely minced
• 2 tbsp parsley, minced
• 2 tbsp cilantro, minced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin

Instructions

1. Prep the veggies by dicing or halving the tomatoes, and mincing the onion, parsley, and cilantro.
2. In a small bowl, combine the tomatoes, onion, parsley, cilantro, olive oil, salt, pepper, and cumin.
3. Taste the salsa and adjust the seasoning if needed. Enjoy with your favorite dishes!

10. Arugula salad with avocado and preserved lemon

This vibrant arugula and preserved lemon salad is a refreshing blend of crisp veggies, creamy avocado, and zesty flavors. It’s a simple yet elegant dish, perfect for busy women looking to add a touch of brightness to their meals.

Ingredients

• 80 grams baby arugula (rocket) (2 cups)
• 2 medium Lebanese cucumbers (approximately 260 grams)
• ¼ cup mint leaves (approximately 3 sprigs)
• 1 large avocado (250 grams)
• 2 quarters of preserved lemon (1 tablespoon, diced)
• 1 teaspoon cumin seeds (plus extra for garnish)
• ¼ cup extra virgin olive oil
• 2-3 tablespoons lemon juice
• Sea salt and cracked black pepper

Instructions

1. Wash and dry the arugula and mint leaves using a salad spinner or pat dry.
2. Peel the avocado and cucumbers, leaving alternate strips of green on the cucumbers. Slice the cucumber diagonally and the avocado lengthwise.
3. Dice the preserved lemons. Place all the ingredients in a large mixing bowl.
4. Season the salad with sea salt and cracked black pepper, then toss everything together until well combined.
5. Transfer the salad to a serving bowl and sprinkle extra cumin seeds on top to garnish. Serve and enjoy!

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