More Great Recipes: African | Stove

Couscous with North African Tagine

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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!

A dash of local for every season
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