| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
North African |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Couscous |
| 3 |
c |
Water |
| 1 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Carrots; cut in 1.5" pieces |
| 1 |
c |
Broccoli |
| 1 |
c |
Cauliflower |
| 1 1/2 |
c |
Onions; diced |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Coriander; ground |
| 1 |
tb |
Paprika |
| 1 |
tb |
Cumin powder |
| 2 |
ts |
Black pepper; freshly ground |
| 1/4 |
ts |
Cayenne |
| 6 |
tb |
Cilantro |
| 1/3 |
c |
Dried apricots |
| 1 |
c |
Tomatoes; diced |
| 2 |
tb |
Lemon juice; (or 3, to taste) |
INSTRUCTIONS
COUSCOUS
TAGINE
Put apricots to soak in hot water for about 1/2 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 eat-lf.v097.n225 by "Cornellier, Ann"
<Cornellier.Ann@tbs-sct.gc.ca> on Sep 8, 1997
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