What sides would you recommend serving with this recipe? I’m looking forward to making it for my daughter’s birthday this weekend.

Actually, in Morocco, couscous would most likely not be served with a tagine--couscous is a separate type of pasta that is steamed and served with a something on the order of a stew ladled over, though there is no reason that you can't serve it with a tagine if that appeals. In Morocco, you would be more likely to be served some sort of bread along the tagine.

Thank you, everyone, for taking the time to share great ideas!

I assume you're serving couscous alongside the tagine. Beyond that, this salad from Ottolenghi is easy and very refreshing - I think it would go well: http://www.ottolenghi.co.uk/recipes/salads/green-herb-salad-shop

I've made this about four times. A citrus salad is nice with it. So is couscous, as pierino pointed out. Last time I served it with roast butternut squash(because I was cleaning out the fridge), and the sweet squash and Moroccan spices went really well together.

Couscous would be my choice for a starch. I always miss a green vegetable when there's none on the plate, so if I were you I'd choose one that she likes.

Couscous would be traditional. But a tabbouleh would also work well. As suggested by Maedl, carrots are an excellent choice.

I would think more about salads rather than side dishes--perhaps a combination of oranges, avocados and red onions dressed with olive oil, vinegar, cumin, and a bit of garlic. Or a Moroccan carrot salad would be refreshing. Cucumbers and tomatoes with olive oil and vinegar wiuld be appropriate, too. Or something with fresh favas--they should be hitting the grocery stores about now. And whatever you do, don't forget to serve a proper mint tea!