Slow-baked Moroccan tagine: Assorted root vegetables, chickpeas, pearl couscous-pine nut pilaf, chermoula (a Tunisian sauce). Please note that Tunisian tagine is quite different.
At the Moroccan table
Its defining character is herb, garlic, citrus and spice marinade central to fish and vegetable cooking.
Ingredients and raw materials
- seasoning
How it is made
- Adjust seasoning and texture gradually.
Table & terroir
Roots on the map
- Town or city
- Coastal Morocco
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodcondimentNational
Region map
Cook, taste, or eat this with a local
No partner offers are attached yet.
If you offer an experience around Chermoula, claim it in the partner portal.
Continue exploring
Coastal Morocco