Pearl Couscous Tagine
Back to listIngredients:
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 garlic cloves minced
- one 1-inch piece ginger peeled and minced
- 1 1/2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 6 inches cinnamon sticks
- 1/3 cup chopped dried apricots or 1/3 cup raisins
- 1 1/2 cups tomatoes chopped
- 2 cups vegetable stock
- 1 cup drained chickpeas
- 2 medium carrots cut into bite-size chunks
- 2 zucchini cut into bite-size chunks
- salt and pepper
- 1 cup pearl couscous
Steps:
- 1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
- 2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
- 3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat