COUSCOUS WITH NORTH AFRICAN TAGINE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 cup Couscous
  • 3 cup Water
  • 1 tsp Ground cinnamon
  • TAGINE
  • 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)

Directions

  • 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.

Notes

NOTES : Spicy!

Categories: African  Stove 

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