|Club House Oregano Ground||1 tbsp|
|Club House Coriander Seed, Ground||1.5 tbsp|
|Club House Cinnamon, Ground||1.5 tbsp|
|Club House Cumin, Ground||1.5 tbsp|
|Club House Cardamom, Ground Decorticated||1 tsp|
|Club House Nutmeg, Ground||1.5 tbsp|
|Club House Pepper, Black Ground||1 tbsp|
|Salt, to taste||1/2 tsp|
|Vegetable stock||3 cups|
|Olive oil||1 tbsp|
|Lemon juice||1/2 tsp|
|Club House La Grille Vegetable Seasoning||1.5 tsp|
|Moroccan Tangine with Root Vegetables and Chickpeas|
|Onion, peeled and diced||1/2 cup|
|Dried barberries (replace barberries with dried cranberries if difficult sourcing)||1/4 cup|
|Parsley, chopped||3 tbsp|
|Zest of one lemon and juice||1 each|
|Carrots, peeled and diced||1/2 cup|
|Garlic cloves, peeled and chopped or pressed||2 each|
|Tomato paste||2 tbsp|
|Russet potato||1/2 cup|
|Sweet potato||1 cup|
|Chickpeas, soaked overnight||1 cup|
|Vegetable stock||1.5 cups|
|Green olives, pitted and chopped||1/2 each|
This recipe was created for Club House for Chefs By: Dan Geltner, Executive Chef of Le Kitchen and Le Catering in Montreal, QC.
For the Baharat Seasoning: Mix all ingredients in small bowl.
For the Couscous: Mix olive oil with dry couscous. Bring stock to a boil, pour stock over couscous and stir once. Cover and steep for 5 minutes. Uncover, fluff with a fork and add La Grille Vegetable Seasoning and lemon juice.
For the Moroccan Tangine with Root Vegetables and Chickpeas: Sauté onions and garlic. Add carrots, tomato paste, water and Baharat seasoning. Cook russet potato aside and roast sweet potato. Cook chickpeas aside. When all cooked, add to pot. Finish by adding olives, artichokes, barberries, herbs and lemon - off heat.
For Assembly: Put 1 cup of cooked couscous at the bottom of a bowl and top with tagine. Sprinkle with fresh herbs and serve.