Moroccan Merguez and Vegetable Tagine Recipe


  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Level of Difficulty: Easy
  • Serving Size: 6


  • 1 pound Sepe Farm merguez sausage (available at the shop in the freezer section)
  • 2 The Farm sweet white onions, sliced
  • 1 The Farm's fennel bulb, halved and sliced
  • 1 Farmer to Farmer lemon, quartered
  • 1/2 pound The Farm's carrots, peeled, cut into fourths, then sliced lengthwise
  • 1 small The Farm's butternut squash, peeled and chopped
  • 3 The Farm's garlic cloves, chopped
  • 1 cup green olives, pitted
  • 1/2 pound The Farm's zucchini, cut into fourths, then sliced lengthwise
  • 1 cup The farm's cilantro, finely chopped
  • 1 cup cooked chickpeas
  • 1/2 cup golden raisins
  • 1/2 cup dried apricots, roughly chopped
  • 2 teaspoons The Farm's cinnamon powder
  • 1 teaspoon The Farm's ground coriander
  • 2 teaspoons The Farm's paprika
  • 1 teaspoon The Farm's turmeric
  • 3 teaspoons The Farm's cumin
  • 3 cups chicken stock
  • 1/4 cup Essex Oil Company olive oil
  • 1 tablespoon flour
  • 1 10-ounce box couscous


  1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
  2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.
  3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.
  4. Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes. 
  5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
  6. For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
  7. Garnish with cilantro and serve with couscous.