Reviewed: Oct. 12, 2009

Hubby liked this; I didn't. We both thought it was missing something, however. For me, this combo of veggies just didn't work with these spices. Per other reviewers' suggestions, I doubled the spices, fruit, and broth. Although the consensus among reviewers seems to be that 4-5 hrs. is the ideal cook time, mine took 4 hrs. on low and another 2.5 on high. Great idea, but I'm not planning to make this again.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 31, 2009

Do not cook this for 9 hours! I cooked it on low for 4 hours and it would have been fine being cooked for just 3 hours. I added diced Yukon Gold potatoes and two tablespoons of peach jam instead of the dried apricots and prunes. I also added fresh cilantro and parsley tossed in at the end rather than dried. I served with a curried rice pilaf and topped it with french fried onion pieces. It was very tasty.

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ChileDog

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mission Viejo, California, USA

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Reviewed: Feb. 3, 2009

I did not cook it 9 hours and it was still overcooked and starting to get mushy. I didn't have any apricots (I added some preserves to try to get some flavor of it though) I thought it was pretty good side dish, easy, inexpensive easy to find ingredients.

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Dec. 15, 2008

I halved the amount of vegetables (used sweet potatoes as I didn't have turnips)but left everything else the same except I added salt. I also added some diced chuck steak. Only took 7 hours in my slow cooker. The result was delicious, a sort of Moroccan 'curry'. YUM. Thanks for sharing.

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sue

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

Took some liberty with this recipe by leaving out the parsnips and turnips as per others' opinions and as I didn't have them on hand. Still delicious and I got raves for this recipe. Thanks!

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 6, 2008

Being a vegetarian, I pretty much love all vegetables. And I am no stranger to Moroccan, Indian, or other spicy foods. But something about this combination of veggies and spices was FUNKY. I dare say it had sort of a "bile" flavor. I followed the directions very carefully too.

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Trampoline

Cooking Level: Beginning

Home Town: Savannah, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Nov. 20, 2008

This was good! My bf enjoyed it, and my daughter picked at it - I think just because it was a bit spicy, she ate mostly cous cous. Thanks for a tasty recipe!

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 6, 2008

This was good! I made it as suggested with double the amount of fruits, spices and broth. I cut out the turnips (personal preference) and added a can of chick peas. We added hot sauce and served it with couscous and a salad. I felt like I was back in Morocco. Even my non-vegan husband thought it was yummy.

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Bethany

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Reviewed: May 22, 2008

I do agree with some of the reviewers that this needs more time in preparation but I found the cooking time to be about right (depends on your slow cooker. Also, the spices need adjusting and more salt is needed. Try using as many fresh spices as you can find (instead of powdered) and make sure the liquid covers the vegetables plus an inch or so. Using whole wheat couscous adds a nice taste also. This has become a "regular" dish at my house as it can be adjusted for spice levels and whatever root vegetables you can find at the greengrocer's. Nice introduction to North African flavours.

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Daniele

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Reviewed: Feb. 27, 2008

I read the reviews carefully before i made this. In addition to doubling the spices, the dried fruits and the liquid, I used white yams instead of using turnips, which added another sweet vegetable. I also reduced cooking time ti 6.5 hours on low and toasted a mix of regular and buckwheat couscous to go with it. The other addition that I recommend (suggested by a friend who ate this dish and also spent time in Morocco) is hot sauce to taste, which can be added once the dish is served. A day later, the leftovers tasted even better!

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gibbletca

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Reviewed: Jan. 30, 2008

I took the suggestions of other reviewers and added more broth (chicken) and doubled the fruit and spices. Everything else remained the same. I usually love morroccan food and flavor, but this didn't take; It still seemed bland and unappetizing. No suggestions for improvement, I won't be making this one again.

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BERTSWERT

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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Reviewed: Jan. 23, 2008

Super Easy Amazingly Good A+++++

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yeehawcherry

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Reviewed: Jan. 10, 2008

deeeelicious! I followed the recipe fairly true to form, except substituted a scant teaspoon of harisa for the cayenne. The only drawback was that the parsnips and turnips didn't fare so well as leftovers; the texture got a bit too sloppy for my liking. Otherwise a hearty and divine meal, thank you!

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jen

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 17, 2007

This needed salt, and could have used a lot more dried apricots and prunes. I added a few more of each and wish i had tripled or quadrupled the fruit. you couldn't taste it in the finished product. But the flavorings and seasoning was terrific. Served it with couscous that I toasted in a dry skillet first. Gave it a nice nutty flavor.

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Barb the Bee

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 12, 2007

I really liked this, but agree with some other comments: add more stock and spices and apricots. but i found the cooking time alright, and enjoyed the taste thoroughly!

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eiraena

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Reviewed: Feb. 26, 2007

This was good. I cooked it slowly on the stovetop, not in a slow cooker. I omitted the prunes (I didn't have any) and substitited some raisins. I needed to add about twice the stock. I also added boneless chicken breast pieces and made kind of a stew of it. Thanks for the recipe.

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Lori VE

Cooking Level: Expert

Home Town: Saint Cloud, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Feb. 6, 2007

my friends & i loved this! we had a non-traditional thanksgiving this year & this was an excellent side dish. i kept stirring about every 45 minutes to evenly coat all the spices (which i doubled) & noticed it was ready after just 4.5 hours, so i turned it to 'warm' for the remaining 3 hours i'd allocated. next time, i will add more fruit, but not much. it is excellent served over toasted couscous.

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trollmother

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

I have lived in Morocco and this brought back the most wonderful memories of Moroccan food at its best! It's worth the extra time. My family has never tried the food since we don't live in an area that serves Moroccan food. They absolutely loved it. My finicky son asked that I cook it twice a month!

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texasnavychick

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Reviewed: Apr. 29, 2006

Good as main dish or as side dish... Highly adaptable as a 'base' to add cooked beef, lamb or chicken...

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pumps

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Reviewed: Feb. 4, 2005

A great change of pace from our usual veggie meals.

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ROWSBY

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Slow Cooker Root Vegetable Tagine

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