Sweet Potato Tagine with Chermoula and Apricot Couscous
The Culinary Institute of America
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Show Notes
This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.
Get the Chermoula Vinaigrette recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.