Name: Moroccan Vegetable Tagine with Coucous and Harissa Sauce
Ingredients: 2 Onions, Sliced; 1 tb Garlic, Minced; 3 tb Canola Oil; 1/2 ts Sugar; 1 tb Harissa-Available At Specialty Markets; 1/2 ts Saffron; 2 tb Cumin Seed; 1/4 oz Cinnamon Stick; 1 Bay Leaf; 2 ts Salt; 1 ts Pepper; 8 c Water Or Vegetable Stock; 1 1/2 lb Canned Whole Tomatoes, Squeezed; 1 lb Carrots, Peeled, In Large Pieces; 1/2 lb Turnips Or Celery, In Large Pieces; 1/2 lb Parsnips, Yams Or Zucchini, In Large Pieces; 1/2 lb Leeks, In Large Pieces; 1/2 lb Eggplant, In 1" Cubes; 2 Peppers, In Large Triangles; 1 c Chickpeas, Cooked; 1/2 c Raisins, Optional; 2 oz Spinach Or Chard; 1 ts Raz El Hanouf-Available At Specialty, Markets; 1 bn Cilantro, Chopped, Reserve 4 Sprigs For Garnish; Juice Of 1 Lemon, Optional; 3 c Couscous, Cooked; 1 tb Mint-Chopped, Optional; 1 c Tagine Liquid; 2 tb Harissa; 3/4 c Cooked Carrots From Tagine

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs	Moroccan		1	Servings

INGREDIENTS

2		Onions, Sliced
1	tb	Garlic, Minced
3	tb	Canola Oil
1/2	ts	Sugar
1	tb	Harissa-Available At Specialty Markets
1/2	ts	Saffron
2	tb	Cumin Seed
1/4	oz	Cinnamon Stick
1		Bay Leaf
2	ts	Salt
1	ts	Pepper
8	c	Water Or Vegetable Stock
1 1/2	lb	Canned Whole Tomatoes, Squeezed
1	lb	Carrots, Peeled, In Large Pieces
1/2	lb	Turnips Or Celery, In Large Pieces
1/2	lb	Parsnips, Yams Or Zucchini, In Large Pieces
1/2	lb	Leeks, In Large Pieces
1/2	lb	Eggplant, In 1" Cubes
2		Peppers, In Large Triangles
1	c	Chickpeas, Cooked
1/2	c	Raisins, Optional
2	oz	Spinach Or Chard
1	ts	Raz El Hanouf-Available At Specialty, Markets
1	bn	Cilantro, Chopped, Reserve 4 Sprigs For Garnish
		Juice Of 1 Lemon, Optional
3	c	Couscous, Cooked
1	tb	Mint-Chopped, Optional
1	c	Tagine Liquid
2	tb	Harissa
3/4	c	Cooked Carrots From Tagine

INSTRUCTIONS

HARISSA SAUCE
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
first--carrots, turnips, parsnips or yams, leeks--cook 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 Jour-Nora Poullion-DJ9200 Posted to MC-Recipe Digest V1
#584 by Sue <suechef@sover.net> on Apr 22, 1997

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