Dawn Butler, Vegetables

Moroccan Tagine

2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 tablespoon of peeled and minced fresh ginger
1-1/2 teaspoons ground cumin
2 teaspoons ground turmeric
two 3-inch long cinnamon sticks
1/3 cup dried dates, chopped
1-1/2 cups (about 1 pound) canned tomatoes, seeded, peeled, chopped and drained
2 cups vegetable stock
1 cup canned chickpeas, drained
2 medium carrots, cut into bite-sized chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
1 cup pearl couscous (also called Israeli couscous)

Pour the oil into a deep skillet with a lid and turn the heat to medium-high. Add the onion and cook into it softens, about 5 minutes.

Add the garlic, ginger, cumin, turmeric and cinnamon. Cook, stirring often, until fragrant (about 2 minutes).

Add the dates, vegetable stock and vegetables (that is, add all the rest of the ingredients except the couscous). Reduce the heat to a gentle simmer. Cover and cook until the vegetables are just tender.

Add the couscous and cook until al dente, about 10 minutes. Remove cinnamon sticks and serve.

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