This is one of my last minute healthy dinner recipes. After working all day then driving my daughter to and back from her dance classes, I really don’t have the energy to stand in the kitchen for long hours nor the inspiration to create something fancy. In other words, I want to eat something healthy and delicious but I don’t want to make any extra effort. That is how I came up with this recipe.
You can use a medium sized tagine or a cast iron pot for this recipe. If you are using a cast iron pot, please use low-medium heat, adjust the cooking time (less) and check the amount of broth frequently.
Cooking time 40 minutes
Start to finish time 60 minutes
3 Medium, ripe tomatoes, peeled and diced
6 Garlic cloves, peeled and chopped
4 Tablespoons olive oil
2 Fresh cobs of corn
6 Small red potatoes, washed and quartered
1 Celery heart chopped
½ Cup pitted Kalamata olives
8 Baby Portobello mushrooms, chopped
1 Medium Bell pepper cored and sliced into wedges
1 Teaspoon Salt
½ Teaspoon black pepper
¼ Teaspoon crushed red pepper
1 Teaspoon paprika
1 Teaspoon dried oregano leaves
½ Moroccan preserved lemon, cored and diced
1 Package of frozen mussels (340g)
¼ Cup chopped parsley
Preheat the olive oil in the tagine, on low heat. Add the tomatoes and garlic. Increase the heat to medium and Cook uncovered for 5 minutes. Add salt, pepper, crashed red pepper, paprika and oregano leaves.
Shave the corn off the cobs with a knife, and add it to the tomatoes.
Add the quartered potatoes, chopped celery heart, chopped Portobello mushrooms, kalamata olives and sliced bell peppers.
Add the salmon. Sprinkle over it with some salt and pepper, and top it with the preserved lemon wedges.
Thaw the frozen mussels in the microwave according to instructions on the box, drain 1/2 of the tomato sauce from the mussels’ bag, and then pour the mussels and the remaining sauce into the tagine.
Add the chopped parsley. Cover and cook on medium heat for 30-40 minutes. Uncover occasionally and check if there is enough broth, if needed, add ¼ cup of warm water while the tagine is cooking.
Suggested accompaniments: warm bread or cooked black rice.
- Home Page
- About Us
- Moroccan Pantry
- Spices & Herbs
- Holiday Recipes
- Rice & Grains
- 7 Beans Winter Soup
- Lentils and Celery Soup
- Potatoes, Oregano and Capers
- Black Jelly Mushroom Soup
- Fish and Vegetables Soup
- Roasted Red Peppers and Tomato Puree:
- Earthy Fava Beans Dip
- Brussel Sprouts Salad
- Fruits and Nuts Salad
- Caramelized Turnips and Lavender
- Chilled Cucumber and Oregano Puree
- Chilled Beet Puree
- Sautéed Artichoke Hearts
- Fava Beans & Yellow Squash Salad
- Goat Cheese Rolled in Herbs
- Navel Orange Salad
- Seasoned Olives
- Pastries & Cakes
- Healthy Pecan Cookies
- Dark Chocolate, Ginger and Oranges Cake
- Bread Pudding with Orange Marmalade
- Coconuts, Chocolate and Berries Cake
- Spicy Apple Beignets
- Grapes, Pecans and Gorgonzola Pie
- Apples, Pears and Cranberries Upside-Down Cake
- Double Dare with Pears
- Dates, Almonds and Coconut Truffles
- Dates and Pecans Cookies
- Chocolate, Pineapple, Coconut and Rum!!
- Raspberry and Lime Cupcakes
- Rustic Peaches and Plums Pie
- Moroccan Stuffed Dates
- Chocolate Covered Figs
- Other Recipes
- How To
- Contact Us