Pearl Couscous Tagine

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• one 1-inch piece ginger, peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 6 inches cinnamon sticks
• 1/3 cup chopped dried apricots or 1/3 cup raisins
• 1 1/2 cups tomatoes, chopped
• 2 cups vegetable stock
• 1 cup drained chickpeas
• 2 medium carrots, cut into bite-size chunks (optional)
• 2 zucchini, cut into bite-size chunks (optional)
• salt and pepper
• 1 cup pearl couscous

Recipe

• 1 1. put the oil in a deep skillet with a lid over meium-high heat. add the onion and cook until it softens, about 5 minutes. add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
• 2 2. add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. reduce the heat to a gentle simmer, coer, 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 preoceeding.).
• 3 3. add the couscous and cook until al dente, about 10 minutes. it should be a stewy consistency. taste and adjust the seasoning. serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.