Couscous with north african tagine

Yield: 4 Servings

Measure Ingredient
2 cups Couscous
3 cups Water
1 teaspoon Ground cinnamon
1½ cup Chicken broth
1 cup Carrots; cut in 1.5" pieces
1 cup Broccoli
1 cup Cauliflower
1½ cup Onions; diced
3 Cloves garlic; minced
1 tablespoon Coriander; ground
1 tablespoon Paprika
1 tablespoon Cumin powder
2 teaspoons Black pepper; freshly ground
¼ teaspoon Cayenne
6 tablespoons Cilantro
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

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