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Versatile Veggies

Our SISTERS foodies share their favourite recipes for cooking with seasonal vegetables.

Morroccan Vegetable Tagine
“A lovely main vegetarian dish to serve with a couscous or as a side with grilled lamb.” Fatima





• 300g vegetables like carrots, cauliflower, zuchinni, patty pans, mixed peppers etc, cut into chunks
• 2 tbsp olive oil
• 1 onion, peeled and sliced
• 2 cloves of garlic, crushed
• 2 tsp ground cumin
• 2 tsp coriander
• 1 tsp paprika
• 1 x ( 410 g) can of diced tomatoes
• Salt and freshly ground pepper to taste
• 2 tsp honey
• 1 preserved lemon chopped
• 1 red chilli chopped
• Fresh coriander chopped




1. Blanch the vegetables in boiling water for 2 minutes.

2. Drain and set aside.

3. Heat oil in your casserole pot/tagine (oven safe) and cook onion and garlic until onion is soft.

4. Stir in your paprika, cumin and coriander, cook for 2 minutes without burning.

5. Add the tomatoes, a pinch of sugar and the salt and pepper.

6. Cook for 10 minutes.

7. Remove from heat and stir in honey.

8. Preheat oven to 180° C.

9. Layer your vegetables on the sauce, scatter with preserved lemon pieces then sprinkle the chilli and the fresh coriander on top.

10. Seal your casserole tightly with foil or a lid so it mimics a tagine.

11. Bake for 30 minutes.

12. Uncover carefully then scatter fresh mint and coriander before serving.






Peppers & Tomatoes Stuffed with Couscous
“A great way to utilise the abundance of summer produce, this dish is incredibly versatile because the peppers or tomatoes can be substituted with zucchini or eggplants; the filling can be rice or ground meats like turkey and lamb or even many varieties of fish.” Yvonne





Makes 6 servings.


• 2 tbsp butter
• ½ cup yellow onion, minced
• ¹/₃ cup golden and red raisins
• 2 small carrots, diced (about 2 cups)
• 1 cup whole wheat couscous (quick- cooking variety)
• 1 cup water
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 large green peppers
• 1 large, round yellow or red tomato
• 6 fresh basil leaves
• 6 fresh mint leaves



1. Preheat the oven to 176° C.

2. In a sauté pan over medium heat, warm the butter. Add the carrots and onions and sauté in the butter until soft, about 3 minutes. Add the raisins and sauté until plump then add the couscous and water, salt and pepper. Cook for the amount of time according to the couscous package instructions. When done, remove from heat and let cool.

3. Wash and dry the peppers and tomato. Cut each in half, removing all seeds. Pat the insides completely dry.

4. Line a baking sheet with parchment paper and place peppers and tomatoes face up on the baking sheet, a couple of inches apart.

5. Fill each half of the peppers and tomatoes with couscous mixture. Place one basil and one mint leaf on top of each pepper or tomato.

6. Drizzle each pepper and tomato with a bit of lemon-flavored olive oil.

7. Bake in the oven for 30 minutes, or until the couscous has begun to brown somewhat, but not dry out. Allow to rest a few minutes, uncovered, before serving.




Fatima Shah is a wife, mother of two and an avid foodie. She dreams of owning a fully halal cordon bleu restaurant one day
Yvonne Maffei, M.A., is a food writer, recipe developer, halal culinary consultant, and founder of My Halal Kitchen. She is currently working on a cookbook and continues to write and develop recipes for various media outlets. She resides in Chicago, IL (USA). Visit her site for healthy, halal recipes at: www.myhalalkitchen.com







Tagine From the Heart in Marrakech