Weekly Winner:  Terrificly Tasty Tagine

I’ve had this recipe laying on the kitchen counter literally for weeks.  I’ve had it “slated” for various Sunday suppers and even one or two weeknight dinners, but something has always come up to thwart me.  I had everything I needed on hand to make it, it just never happened.  That is until this past Sunday.

I had a feeling this was going to be good.  Little did I realize just how good Moroccan Pork Tagine would be.  This was amazing!  Every bite was a bit different depending on what combination of pork, chickpeas, raisins, couscous or olives you got.  It didn’t really matter because each bite was fantastic.

The recipe comes from Cuisine at Home and while it may not be a traditional tagine recipe, the flavors and spices come together to make it taste very Moroccan.  I’m glad I finally got to try this recipe — don’t be like me and keep put it off — make this very soon.

Moroccan Pork Tagine with Chickpeas and Raisins

Serves 4


1 lb. pork tenderloin

1 1/2 tsp each ground cumin, ground coriander, and sweet paprika

1/2 tsp each ground cinnamon and kosher salt

1/4 tsp red pepper flakes

1 Tbsp each unsalted butter and olive oil

2 cups sliced onions

1 Tbsp each minced fresh ginger and garlic

1 Tbsp tomato paste

1/2 cup dry white wine

1 14-oz can diced tomatoes in juice

3/4 cup canned chickpeas, drained and rinsed

1/2 cup chicken broth

1/4 cup golden raisins

1/4 cup slivered almonds, toasted


  1. Trim fat and sliverskin from tenderloin.  Cut tenderloin into 1-inch cubes; toss with cumin, coriander, paprika, cinnamon, salt and pepper flakes.
  2. Melt butter with oil in a large skillet over medium-high heat.  Add onions and cook until browned, 6-7 minutes.  Stir in tenderloin, garlic, ginger and tomato paste; cook until tenderloin is browned on all sides, 3-4 minutes.
  3. Deglaze skillet with wine and reduce until nearly evaporated.  Stir in tomatoes, chickpeas, broth, and raisins and bring to a boil.  Reduce heat to medium and simmer stew until thickened, 7-8 minutes.
  4. Serve on Couscous (recipe follows) and garnish with almonds.

Couscous Pilaf with Olives and Lemon

Serves 4


1 Tbsp olive oil

1 1/4 cups pearl (Israeli) couscous

1 tsp minced garlic

1/2 tsp salt

1 3/4 cups chicken broth

1/4 cup sliced kalamata olives

1 Tbsp each minced lemon zest and lemon juice


  1. Heat oil in a saucepan over medium-high heat.  Add couscous and cook until toasted, 2 minutes.  Stir in garlic and salt; cook 30 seconds.
  2. Stir in broth and bring to a boil. Reduce heat to low, cover pan, and cook until broth is absorbed and couscous is al dente, 8-10 minutes.
  3. Stir in olives, zest, and lemon juice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: