Yam, Chickpea and Squash Tagine with Grilled Salmon and Couscous

Thanks to my friend Pauline we’ve got a gorgeous Moroccan tagine! I had some fun with it yesterday and whipped up a vegetarian style tagine with cous cous and salmon.


1 tablespoon of Olive oil
1 can of chickpeas
1 large yam
1 squash
1 onion
2 cloves of garlic
1 tablespoon turmeric
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon of cumin seed
1 teaspoon of cayenne pepper
1/2 cup of rasins
1/4 cup of crushed almonds
1 cup vegi broth
1 tablespoon of honey
1/2 cup almond milk

Sauté the onions and garlic, add spices and honey when onion is soft. Chop veggies and add veggies, chickpeas and broth.

Put tagine in the oven for about 30 min at 325.. Make sure yams and squash are cooked. If dish gets a bit dry – add the almond milk. If not, then don’t worry about it.
When veggies are cooked all the way though sprinkle cilantro on top and salt/pepper to taste.


2 salmon steaks
1 preserved lemon
1 teaspoon of cumin
1 teaspoon of  smoked hungarian paprika
lemon juice
salt and pepper

Cover salmon in the spices and lemon juice. Keep covered and marinate for as long as you want. I did for 10 min and it was great. Longer would have been even better.

Fire up a iron cast pan with olive oil with the heat at 75% – cook the top first for about 3.5 min then flip it. Put sliced preserved lemons on top and cook the bottom for about 5 min. Pour the rest of the leftover liquid on top if any.


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