Berber vegetarian skillet tagine with olive, preserved lemon, and cilantro salsa from Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco (page 136) by Nargisse Benkabbou

  • red bell pepper
  • carrots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute water for vegetable stock., and pitted purple olives for pitted green olives. You may use the Preserved lemons recipe on page 41.

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Notes about this recipe

  • Eat Your Books

    Can substitute water for vegetable stock., and pitted purple olives for pitted green olives. You may use the Preserved lemons recipe on page 41.

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