Moroccan Tagine With Couscous

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 onions, chopped
• 1 teaspoon ground ginger (i prefer using fresh)
• 2 teaspoons ground paprika
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 1 1/2 kg vegetables, peeled and cut into large chunks (carrot, eggplant, orange sweet potato, parsnip, potato, pumpkin)
• 1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
• 1 (400 g) can of peeled tomatoes
• 1 cup vegetable stock
• 100 g dried pear halves, halved
• 60 g pitted prunes
• 2 zucchini, cut into large chunks
• 300 g instant couscous
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh flat-leaf parsley (a.k.a italian parsley)
• 1/3 cup almonds

Recipe

• 1 preheat the oven to moderate 350°f.
• 2 heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
• 3 add the spices and cook for 3 minutes.
• 4 add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
• 5 add the lemon, tomatoes, stock, pears and prunes.
• 6 cover, transfer to the oven and cook for 30 minutes.
• 7 add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
• 8 cover the couscous with the olive oil and 2 cups (500ml) boiling water and leave until all the water has been absorbed.
• 9 flake with a fork.
• 10 remove the cinnamon stick from the vegetables, then stir in the parsley.
• 11 serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.