About this recipe: This tagine is really easy to do. It is a perfect tagine for beginners! If you do not have a tagine, you can prepare it in a casserole like I do. It will still be delicious. I always taste the tagine and season with salt at the end as the preserved lemons and olives are already well salted.
I was sceptical about the minuscule amount of ingredients but my fears were all in vain. The recipe is great but when I make it again I will be reducing the olives by half as I and my guests found them a little on the powerful side. The only change I made was to use vegetable stock instead of water, other than that I followed the recipe to the letter and recommend it. It will certainly become a midweek treat in the future and a special meal when having friends round. - 14 Feb 2013