Moroccan Green Vegetable Tagine

Get the recipe at: www.ciaprochef.com/newmexico/...
This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
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[@BigHairyCrank]

This looks delicious. I purchased a fresh bag of Ras El Hanout mix last week...perfect timing. Chermoula is like crack - very addicting. I think it's very cool (and responsible) that your program has evolved to be more plant forward. A lot of restaurants in my area (chicago) are focusing more on plant forward menus. Even as a carnivore, I'll pick a vegetarian dish over meat because the flavors sound interesting or the cooking technique is new. I look forward to future CIA graduates cooking up some killer plant-featured meals.

[@vincepalladium3629]

Il faut du raz el hanout pour un tagine,de la coriandre fraîche,d’la cannelle ! Et initialement il n’y pas de semoule avec le tagine! Si tu le fais présente une semoule nature et une semoule mélangée cannelle en poudre et sucre glace! Moi je dis ça c’est pour partager!sinon la recette est plutôt sympa!merci🫵👍