Yield: 4 Servings
|1 teaspoon||Ground cinnamon|
|1½ cup||Chicken broth|
|1 cup||Carrots; cut in 1.5" pieces|
|1½ cup||Onions; diced|
|3||Cloves garlic; minced|
|1 tablespoon||Coriander; ground|
|1 tablespoon||Cumin powder|
|2 teaspoons||Black pepper; freshly ground|
|⅓ cup||Dried apricots|
|1 cup||Tomatoes; diced|
|2 tablespoons||Lemon juice; (or 3, to taste)|
Put apricots to soak in hot water for about ½ 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.
NOTES : Spicy!
Recipe by: Joyce Goldstein, in Eat More, Weigh Less Posted to Digest eat-lf.v097.n225 by "Cornellier, Ann" <Cornellier.Ann@...> on Sep 8, 1997