My Moroccan Tagine Experience

This Tagine took an Indian detour I used mung beans I soaked for 3 days instead of chickpeas or lentils, but you can use whatever bean you like. I included a split mung bean for this one. Much easier. It has olives, red peppers, onions, carrots, red potatoes, and seasoned with a Ras El Hanout meaning “head of the shop” Before you go out and buy and traditional Tagine you must soak it over night, you must seasoned it with olive oil and cook it empty with top on in the oven on 350 for 2 hours, you must then let it cool for 2 hours in the oven. Then take it out and allow it to cool down for about another hour. once you have done this you will enjoy some amazing North African cuisine with such earthy flavors from the benefit of using a natural terra cotta Tagine.

Dinner tonight : Moroccan Vegetarian Tagine. All flavors of your palette will celebrate I put the tagine over a bed of coucous with moroccan spices and dried fruit.


2 tbsp olive oil , divided
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon sea salt
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
1 1/2 cups of split mung beans
1/2 cup of chopped onions
1/2 cup of chopped carrots
1/2 cup of chopped red bell peppers
1/2 cup of chopped dried apricots
1/2 cup of dried cranberries
1 clove of garlic, minced
1 tablespoon freshly grated ginger
1 tbsp of cilantro (garnished, optional)
1 lemon, zested
1/2 cup of vegetable broth
1 cup of crushed tomatoes
1 tablespoon water

Simply oil the bottom of tagine with 1 tbs of oil
Take all the spices and add them in a bowl and mix the blend throughly. .
Add the mung beans at the bottom ( season them)
Start layering ingredients (lightly season each layer as you go)
Add the potatoes, carrots, peppers, onions, apricots, dried cranberries and garlic.
In a cup mix the crushed tomatoes, vegetable broth, lemon zest and grated ginger.
Add half of the spices to the tomato mix and pour over the veggies.
And gently mix through the veggies keeping the mung beans and potatoes at the bottom.
Drizzle the remaining oil over top and sprinkle about a tablespoon of spices over top the rest of the dish.
Place the Tagine with top into the oven.
Bake on 350 for 1 1/2 hours.

Make Dried Fruit Israeli Couscous


2 cups water
1 cup Israeli couscous
1 teaspoon olive oil
1 cup of chopped dried apricots
1/2 cup of dried cranberries
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger powder
1/2 teaspoon of kosher salt


Bring water to a boil.
Add couscous, oil and salt.Stir to combine.
Simmer for 10 to 12 minutes or until tender to the bite.
Drain and add cinnamon, clove and ginger powder and gently stir couscous to blend spices.

Get a pretty bowl add couscous in the bottom of bowl and top with Tagine and garnished with cilantro or some lemon zest.




Posted by

Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s