Couscous with North African Tagine
2 cup Couscous
3 cup Water
1 tsp Ground cinnamon
1 1/2 cup Chicken broth
1 cup Carrots, cut in 1.5" pieces
1 cup Broccoli
1 cup Cauliflower
1 1/2 cup Onions, diced
3 Cloves garlic, minced
1 tbl Coriander, ground
1 tbl Paprika
1 tbl Cumin powder
2 tsp Black pepper, freshly ground
1/4 tsp Cayenne
6 tbl Cilantro
1/3 cup Dried apricots
1 cup Tomatoes, diced
2 tbl Lemon juice, (or 3, to taste)
Put apricots to soak in hot water for about 1/2 hour.
Put the couscous in a shallow baking pan or ceramic dish, about 9 inches square and 2 inches high.
Bring the water to a boil with the cinnamon and pour over the couscous.
Cover the pan with foil and let the couscous sit for 5 to 10 minutes.
Fluff with a fork.
Bring the broth to a boil.
Cook the vegetables in the broth until tender but not soft.
Remove with a slotted spoon and set aside
Add the onions to the broth and cook until tender and translucent, 10 or 15 minutes over moderate heat.
Add the garlic, spices, 2 tablespoons of the cilantro (I added some dried basil instead) and the tomatoes; cook for 2 minutes more.
Add the vegetables and stir till reheated.
Adjust seasoning and add lemon juice, if desired.
Pairs Well With
NOTES : Spicy!