Couscous with north african tagine
4 Servings
Ingredients
| Quantity | 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) |
Directions
COUSCOUS
TAGINE
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