Couscous with North African Tagine
CATEGORIES
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
  1. Put apricots to soak in hot water for about 1/2 hour.
  2. Put the couscous in a shallow baking pan or ceramic dish, about 9 inches square and 2 inches high.
  3. Bring the water to a boil with the cinnamon and pour over the couscous.
  4. Cover the pan with foil and let the couscous sit for 5 to 10 minutes.
  5. Fluff with a fork.
  6. Bring the broth to a boil.
  7. Cook the vegetables in the broth until tender but not soft.
  8. Remove with a slotted spoon and set aside
  9. Add the onions to the broth and cook until tender and translucent, 10 or 15 minutes over moderate heat.
  10. Add the garlic, spices, 2 tablespoons of the cilantro (I added some dried basil instead) and the tomatoes; cook for 2 minutes more.
  11. Add the vegetables and stir till reheated.
  12. Adjust seasoning and add lemon juice, if desired.
RECIPE BACKSTORY
NOTES : Spicy!