| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions, sliced |
| 1 |
|
Red bell pepper, seeded, cut into 3/4" wide strips |
| 2 |
|
Garlic cloves, peeled |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Fine sea salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Crushed saffron threads |
| 4 |
md |
Carrots, cut into 1" lengths |
| 1 |
|
Butternut squash, pared, seeded, & cut into 2-inch pieces |
| 15 |
oz |
Canned tomatoes |
| 1 |
c |
Vegetable stock or bouillon |
| 2 |
md |
Zuchinni, cut into 1" chunks |
| 1 |
c |
Cooked garbanzo beans |
| 1/2 |
c |
Raisins |
| 3 |
c |
Water |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Fine sea salt |
| 1 1/2 |
c |
Whole wheat couscous |
| 1/2 |
c |
Coarsely chopped almonds toasted |
INSTRUCTIONS
Make the tangine: In a large saucepan, heat the oil over medium heat. Add
the onions and cook, stirring often, until lightly browned, about 6 to 8
minutes. Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt,
cayenne, and saffron, and stir for 1 minute. Stir in the carrots, squash,
tomatoes with their juice, and vegetable stock, breaking up the tomatoes
with the spoon. Bring to a simmer over high heat. Reduce the heat to low,
cover, and simmer for 20 to 30 minutes, until the vegetables are just
tender. Stir in the zuchinni, garbanzo beans, and raisins. Cover and
continue cooking until the squash is tender, about 5 to 10 minutes. Make
the couscous: Meanwhile, in a large saucepan, combine the water, oil, and
salt and bring to a boil over high heat. Stir in the couscous. Immediately
remove from the heat, cover, and let stand until the couscous has absorbed
all the liquid, about 5 minutes. Place the couscous on a warmed serving
platter and make a well in the center. With a slotted spoon, spoon the
vegetables into the well. Pour the tangine cooking juices over the
couscous, sprinkle with the almonds, and serve.
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