Couscous with North African Tagine

Categories: Vegetables
Yield: 4 Servings

----------------------------------COUSCOUS----------------------------------
2 c Couscous
3 c Water
1 ts Ground cinnamon

-----------------------------------TAGINE-----------------------------------
1 1/2 c Chicken broth
1 c Carrots; cut in 1.5" pieces
1 c Broccoli
1 c Cauliflower
1 1/2 c Onions; diced
3 Cloves garlic; minced
1 tb Coriander; ground
1 tb Paprika
1 tb Cumin powder
2 ts Black pepper; freshly ground
1/4 ts Cayenne
6 tb Cilantro
1/3 c Dried apricots
1 c Tomatoes; diced
2 tb Lemon juice; (or 3, to
-taste)

Put apricots to soak in hot water for about 1/2 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"

on Sep 8, 1997

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