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September 18, 2012 | 1 minute read

Enjoy Moroccan-Spiced Vegetables

Take a trip to Morocco with this week’s Health-e-Recipe for Tagine of Carrots, Potatoes and Green Olives.

A tagine is a stew that is traditionally served in a clay pot. We borrowed the idea and tested it to perfection for this easy version prepared on the stove-top.

Our blend of Middle Eastern spices – cinnamon, ginger, coriander and turmeric – has an earthy, sweet flavor that mingles nicely with the carrots, turnips and potatoes. A touch of orange flavor from the zest, along with the delectable taste of Mediterranean green olives, yields a stew that goes beautifully over whole-wheat couscous, a small round grain popular in Morocco, or brown rice if you prefer.

Altogether, it’s a delicious autumn dish that provides you with plenty of cancer-fighting fiber from the vegetables, plus vitamins and phytochemicals to protect your health.

For more cancer prevention recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.


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