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Pearl Couscous Tagine

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Makes 4 to 6 servings 1x

Time 40 minutes

Units Scale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • One 1-inch piece ginger, peeled and minced
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • Two 3-inch cinnamon sticks
  • 1/3 cup chopped dried apricots, dates, or raisins
  • 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned)
  • 2 cups vegetable stock
  • 1 cup cooked or drained canned chickpeas
  • 2 medium carrots, cut into bite-size chunks
  • 1/2 head cauliflower, cut into bite-sized chunks
  • 2 zucchini, cut into bite-sized chunks
  • Salt and freshly ground black pepper
  • 1 cup pearl couscous

Instructions

  1. Put the oil in a deep skillet with a lid over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes.
  2. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, 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 proceeding.)
  3. Add the couscous and cook until al dente, about 10 minutes. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.

– Recipe from How to Cook Everything Vegetarian