Couscous with North African Tagine



4 servings



2 cups couscous
3 cups water
1 tsp. ground cinnamon


1-1/2 cup chicken broth
1 cup carrots, cut in 1-1/2 inch pieces
1 cup chopped broccoli
1 cup chopped cauliflower
1-1/2 cup diced onions
3 cloves garlic, minced
1 tbsp. ground coriander
1 tbsp. paprika
1 tbsp. cumin
2 tsp. freshly ground black pepper
1/4 tsp. cayenne
6 tbsp. cilantro
1/3 cup chopped dried apricots
1 cup diced tomatoes
2 to 3 tbsp. lemon juice


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.

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