MOROCCAN TAGINE WITH COUSCOUS

Moroccan Tagine With Couscous image

Provided by Stellina

Categories Lemon

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

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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

Steps:

Preheat the oven to moderate 350°F.
Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
Add the spices and cook for 3 minutes.
Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
Add the lemon, tomatoes, stock, pears and prunes.
Cover, transfer to the oven and cook for 30 minutes.
Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
Flake with a fork.
Remove the cinnamon stick from the vegetables, then stir in the parsley.
Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.