Fragrant spices and dried fruits are key to this Moroccan stew traditionally made in a pot by the same name. Tagine pots are typically made of clay, often painted or glazed. It has a flat circular base and a large cone-shaped cover that is designed to circulate the condensation. A Dutch oven or other large covered pot may be used instead. Serve the tagine over couscous or rice accompanied by a small bowl of Harissa Sauce for those who like it spicy hot.