Pearl Barley, Parsnip & Preserved Lemon Tagine Recipe

Pearl Barley, Parsnip & Preserved Lemon Tagine Recipe

How To Make Pearl Barley, Parsnip & Preserved Lemon Tagine

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • 1 cup pearl barley
  • 2 parsnips, peeled and diced
  • 1 preserved lemon, flesh removed and rind thinly sliced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish


  1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.

  2. Add the spices (cumin, coriander, turmeric, cinnamon, ginger), and cook for an additional minute until fragrant.

  3. Add the pearl barley, parsnips, preserved lemon rind, and vegetable broth to the pot. Season with salt and pepper.

  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until the pearl barley is tender and the flavors have melded together.

  5. Serve the tagine hot, garnished with fresh cilantro.


  • Calories : 290kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 600mg
  • Total Carbohydrates : 51g
  • Dietary Fiber : 12g
  • Sugar : 6g
  • Protein : 7g
Share your thoughts on this Pearl Barley, Parsnip & Preserved Lemon Tagine recipe in the World Cuisines forum section. I'd love to hear if you've tried making this flavorful North African dish at home!

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