Recipe - Moroccan Vegetable Tagine With Coucous And Harissa Sauce

2 Onions, Sliced
1 tablespoon Garlic, Minced
3 tablespoon Canola Oil
One half teaspoon Sugar
1 tablespoon HarissaAvailable At
Specialty Markets
One half teaspoon Saffron
2 tablespoon Cumin Seed
One fourth ounce Cinnamon Stick
1 Bay Leaf
2 teaspoon Salt
1 teaspoon Pepper
8 cup Water Or Vegetable Stock
1 One half pound Canned Whole Tomatoes,
Squeezed
1 pound Carrots, Peeled, In Large
Pieces
One half pound Turnips Or Celery, In Large
Pieces
One half pound Parsnips, Yams Or Zucchini,
In Large Pieces
One half pound Leeks, In Large Pieces
One half pound Eggplant, In 1" Cubes
2 Peppers, In Large Triangles
1 cup Chickpeas, Cooked
One half cup Raisins, Optional
2 ounce Spinach Or Chard
1 teaspoon Raz El HanoufAvailable At
Specialty, Markets
1 bn Cilantro, Chopped, Reserve 4
Sprigs For Garnish
Juice Of 1 Lemon, Optional
3 cup Couscous, Cooked
1 tablespoon MintChopped, Optional

HARISSA SAUCE
1 cup Tagine Liquid
2 tablespoon Harissa
Three fourths cup Cooked Carrots From Tagine

Saute onions and garlic in oil with the sugar to caramelize. Add harissa,
saffron, cumin, cinnamon, bay leaf, salt and pepper and stir just until
fragrant. Add water, tomatoes. Bring to a boil. Add the hearty vegetables
firstcarrots, turnips, parsnips or yams, leekscook for 10 minutes. Add
eggplant and peppers cook for another 10 minutes. Add the chickpeas,
raisins, spinach, raz el hanouf and bring to a boil. Remove from heat. Add
the chopped cilantro and optional lemon juice. Taste and adjust the
seasoning. It should be sweet and spicy. Toss the cooked couscous with the
mint.

For the sauce. Put the liquid, Harissa and carrots into a blender. Puree
until smooth.

Serve in four large soup bowls. Use a custard cup to make a mold of
couscous in the middle of the bowl. Ladle the vegetables around the
couscous. Garnish with a sprig of cilantro and a dollop of Harissa sauce or
serve the Harissa sauce in a small bowl on the side.

Recipe by: Chef du JourNora PoullionDJ9200 Posted to MCRecipe Digest V1
#584 by Sue suechef@sover.net on Apr 22, 1997