Recipe - Couscous With North African Tagine

COUSCOUS
2 cup Couscous
3 cup Water
1 teaspoon Ground cinnamon

TAGINE
1 One half cup Chicken broth
1 cup Carrots; cut in 1.5" pieces
1 cup Broccoli
1 cup Cauliflower
1 One half cup Onions; minced
3 Cloves garlic; minced
1 tablespoon Coriander; ground
1 tablespoon Paprika
1 tablespoon Cumin powder
2 teaspoon Black pepper; freshly ground
One fourth teaspoon Cayenne
6 tablespoon Cilantro
1/3 cup Dried apricots
1 cup Tomatoes; minced
2 tablespoon Lemon juice; (or 3, to
taste)

Put apricots to soak in hot water for about One half 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 eatlf.v097.n225 by "Cornellier, Ann"
Cornellier.Ann@tbssct.gc.ca on Sep 8, 1997