A bowl serving pearl barley, parsnip & preserved lemon tagine

Pearl barley, parsnip & preserved lemon tagine

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(10 ratings)

Prep: 25 mins Cook: 1 hr


Serves 4

Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal639
  • fat22g
  • saturates5g
  • carbs87g
  • sugars25g
  • fibre18g
  • protein14g
  • salt2.2g
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  • 2 tbsp oil
  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp ras el hanout
  • 2 sweet potatoes, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 3 parsnips, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 3 carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 preserved lemons, chopped
  • 200g pearl barley
  • 1l vegetable stock
  • 1 small pack parsley, leaves picked



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small pack mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150g green olives, chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • pomegranate seeds, to serve

For the tahini yogurt

  • 160g thick Greek yogurt (or dairy-free alternative)
  • 2-3 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.

  2. Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.

  3. To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.

  4. Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.

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Comments, questions and tips

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soupowl's picture
22nd Mar, 2018
This was a good mid-week supper, it turned out well. I halved the ingredients, but kept the spice & preserved lemons the same as in the recipe or it would have been too bland for our taste. Even halving it there was enough for 4 or 5 people! I mixed feta with mint and put in on top as we had no yogurt, & I would say this gave it the contrast it needed.
Annie-L's picture
14th Mar, 2018
I halved the recipe for two of us and made it exactly as stated. Wow. It was delicious and definitely will be making this again soon. I had to blend my own ras el hanout which was easy enough and so worth the effort, it was perfect. Just spiced enough without it being too hot but oh so tasty. Yum yum.
Jessie Woolway's picture
Jessie Woolway
1st Feb, 2018
I made this according to the recipe except that I only put in half a preserved lemon. Don't know if mine were particularly strong but that definitely added enough flavour. It was absolutely delicious. Not too sweet, very well balanced. I wish people wouldn't leave reviews when they have adapted the recipe so much that it would in no way taste the same.
Frantic Flapjack
1st Dec, 2017
This was a good winter warmer. It tasted lovely although I didn't use the preserved lemons. I haven't cooked with them before so wasn't sure what they would bring to the dish so I left them out. It's quite sweet, probably because of the parsnips but the lemon juice and olives balance this out. Also, I didn't make the tahini yogurt.
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