Moroccan Summer Tagine Recipes

These tagine recipes aren't too heavy for warm weather dining, and many of them make good use of seasonal summer vegetables. Prepare them conventionally in a pot, or try using a traditional clay or ceramic tagine to experience heightened flavor.

  • 01 of 10
    Photo © Christine Benlafquih
    Surprisingly delicious, this tagine may be served all year round, but we especially enjoy it in the summer, when we tend to shy away from heavier veggies such as potatoes. Cinnamon, saffron and ginger are among the aromatic spices used in to flavor the dish.
  • 02 of 10
    Photo © Christine Benlafquih

    Although it's likely that you can buy green beans year round, technically they're a summer vegetable. They're quite tasty when stewed with Moroccan spices and meat in this easy tagine recipe. Lemon juice or preserved lemon will add tangy flavor.

  • 03 of 10
    Photo © Christine Benlafquih
    The preparation for the this easy tagine recipe is the same as for the cauliflower one above. Tangy, zesty and light, it's perfect to offer as the main course on a hot summer day.
  • 04 of 10
    Photo © Christine Benlafquih
    When cooking this summer tagine, you can opt to serve the dish with pieces of eggplant intact, or mash the cooked eggplant into the sauce.
    Continue to 5 of 10 below.
  • 05 of 10

    Mussels in Tomato Sauce

    Photo © Christine Benlafquih
    The rich tomato sauce base is prepared nearly the same as in the Calamari Tagine (above); the mussels, however, need only brief cooking, particularly if you're using shelled mussel meat. Serve the tagine the traditional way with bread, or spoon the sauce and mussels over rice or pasta.
  • 06 of 10
    Photo © Christine Benlafquih
    Carrots are light and flavorful in this recipe, which calls for stewing the veggie with ginger, turmeric and a little bit of cinnamon. Harrisa is the perfect condiment for those who like a fiery touch.
  • 07 of 10
    Photo © Christine Benlafquih

    One of my favorite tagines, this one gets mild anise flavor from fennel bulbs and a tangy, lemony essence from preserved lemon. Saffron, ginger and Ras el Hanout are among the aromatic spices used.

  • 08 of 10
    Photo © Christine Benlafquih

    Another personal favorite, Tagine of Chicken with Nigella Seeds gets light oregano flavor from the black seeds.

    Continue to 9 of 10 below.
  • 09 of 10
    Photo © Christine Benlafquih
    You can enjoy this tagine year round, but I find it especially nice when eaten outdoors. Cook it inside to serve in your backyard, or prep it to take and cook on a picnic.
  • 10 of 10
    Photo © Christine Benlafquih

    Potatoes can turn a tagine into a heavy meal, but not so in this fish tagine recipe, where they're layered along with tomatoes, onions and roasted peppers. Rich, zesty flavor comes from chermoula, a classic Moroccan marinade.