This recipe is from Tagines & Couscous Delicious Recipes for Moroccan One-pot Cooking by Ghillie Basan. This was the first time we cooked with a Tagine which is pictured below. A tagine is a traditional Moroccan cooking device that is made out of clay. Because it was not large enough, we also used a dutch oven as well to cook the other half. It was not as good as using a tagine, but it was still very good. The dates made it sweet, and the nuts added a nice texture. I made my own ras-el-hanout which can be found on page 15 of the tagine book. This dish was easy and took little prep time. It took about 1.5 hours to cook. I served it with Israeli couscous, which is not traditional to Morocco but is the best kind of couscous in my opinion.