Root Vegetable Tagine With Herbed Couscous Recipes

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
• Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
• Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
• Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
• Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

MOROCCAN TAGINE WITH COUSCOUS

Steps:

• Preheat the oven to moderate 350°F.
• Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
• Add the spices and cook for 3 minutes.
• Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
• Add the lemon, tomatoes, stock, pears and prunes.
• Cover, transfer to the oven and cook for 30 minutes.
• Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
• Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
• Flake with a fork.
• Remove the cinnamon stick from the vegetables, then stir in the parsley.
• Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.