Couscous with North African Tagine
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Ingredients
2 cups | couscous | 3 cups | water | 1 tsp. | ground cinnamon |
Tagine
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 |
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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.
Author's Comments
Spicy!
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