Late Harvest Kitchen Vegetable Tagine

Oxford Dictionary says Tagine is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid. We say it's simply delicious.
By | September 18, 2015


Melt butter in a large saucepan over medium heat. Add couscous and stir until mixed. Remove from heat. Warm roasted vegetables for 5 minutes in a medium saucepan over medium heat. Remove from heat.

In a large mixing bowl, combine couscous mixture, raisins and roasted vegetables.


Divide vegetable couscous mixture among four plates. Drizzle each serving with charmoula. Sprinkle on feta and then top with a heaping spoonful of warm chutney


Roasted Vegetables

You can use any combination of baby carrots, sliced mushrooms, corn, peas and cauliflower florets for a total of 8 – 10 cups. Preheat oven to 400 degrees. Toss vegetables in 3 tablespoons of olive oil. Spread vegetables in a single layer over two sheet pans. Season with salt. Roast in the oven until tender.



In food processor, combine apricots, onions, garlic and cilantro. Mix until evenly blended. In a large saucepot, combine processed mixture, sugar, vinegar, cinnamon, salt and pepper. Cook on medium heat for 5 minutes, stirring constantly, until liquid is absorbed by apricot mix and sugar is dissolved.

Keep warm until ready to use.



Combine all dry ingredients, mix thoroughly, then add oil. Mixture should be viscous, but easy to drizzle.

Taste, adjust for spiciness.

Recipe and photo courtesy of Chef Ryan Nelson and Late Harvest Kitchen in Indianapolis.  For more information about Late Harvest Kitchen click here


  • 4 cups cooked couscous (seasoned with salt)
  • 8 tablespoons golden raisins
  • 8 tablespoons feta cheese
  • 8-10 cups roasted vegetables*
  • 3 tablespoons butter
  • Chutney**
  • Charmoula***
  • 4 cups dried apricots
  • 1 red onion, diced
  • 3 cloves garlic
  • 1 bunch cilantro leaves, chopped
  • 1 cup brown sugar
  • 3 cups red wine vinegar
  • 3 tablespoons cinnamon
  • Salt/pepper to taste
  • 3 shallots, finely diced
  • 3 cloves garlic, finely diced
  • 2 bunches parsley, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon nutmeg
  • 2 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 tablespoon white sugar
  • 1-2 squirts sriracha
  • 3 cups vegetable oil
Build your own subscription bundle.
Pick 3 regions for $60