Couscous with North African Tagine

Servings: 4 servings

INGREDIENTS

Couscous
2 c Couscous
3 c Water
1 ts Ground cinnamon
Tagine
1 1/2 c Chicken broth
1 c Carrots; cut in 1.5" pieces
1 c Broccoli
1 c Cauliflower
1 1/2 c Onions; diced
3 Cloves garlic; minced
1 tb Coriander; ground
1 tb Paprika
1 tb Cumin powder
2 ts Black pepper; freshly ground
1/4 ts Cayenne
6 tb Cilantro
1/3 c Dried apricots
1 c Tomatoes; diced
2 tb Lemon juice; (or 3, to
-taste)

INSTRUCTIONS

Put apricots to soak in hot water for about 1/2 hour. Put the couscous in a shallow baking pan or ceramic dish, about 9x9x2-inches. 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.

CHEF COMMENTS

Spicy!

Tagged: couscous, middleeastern add tags

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