| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, Sliced |
| 1 |
T |
Garlic, Minced |
| 3 |
T |
Canola Oil |
| 1/2 |
t |
Sugar |
| 1 |
T |
Harissa-Available At |
|
|
Specialty Markets |
| 1/2 |
t |
Saffron |
| 2 |
T |
Cumin Seed |
| 1/4 |
oz |
Cinnamon Stick |
| 1 |
|
Bay Leaf |
| 2 |
t |
Salt |
| 1 |
t |
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 |
| 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 |
t |
Raz El Hanouf-Available At |
| 1 |
|
Cilantro, Chopped Reserve 4 |
|
|
Sprigs For Garnish |
|
|
Juice Of 1 Lemon, Optional |
| 3 |
c |
Couscous, Cooked |
| 1 |
T |
Mint-Chopped, Optional |
| 1 |
c |
Tagine Liquid |
| 2 |
T |
Harissa |
| 3/4 |
c |
Cooked Carrots From Tagine |
INSTRUCTIONS
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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