More Great Recipes: African | Stove

Couscous with North African Tagine

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


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!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter