Makes 8-10 servings
Heat 2 T. olive oil in a large, heavy pan. Add:
-4 cups small-diced onions
-1 cup small-diced red peppers
Stir and cook for three minutes.
2 T. minced garlic
2 tsp. minced fresh ginger
1 T. sugar
1 cinnamon stick
1 T. ground cumin
1 T. paprika
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 tsp. ground cardamom
1 tsp. ground coriander
2 tsp. salt
1/2 tsp. ground black pepper
Cook, stirring spices into onion mixture for a couple more minutes.
1 can (14 1/2 ounces) diced tomatoes in puree
4 cups water or vegetable stock (I always use stock)
2 cups large-diced carrots,
4 cups green beans, tipped, tailed, and cut in half.
3 cups (one pound) red potatoes, cut in quarters
2 cups large-diced parsnips
1 can (15 1/2 ounces) garbanzo beans, drained
Bring to a simmer and reduce heat to medium-low. Cover and slowly simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, mix 1/4 cup fresh lemon juice with 1 and 1/2 T. cornstarch. Stir into simmering tagine. Cook for a couple more minutes. Stir in 2 T. chopped cilantro and 2 T. chopped parsley.
Serve in warmed bowls over cinnamon couscous. Top with sliced, toasted almonds and a little more chopped cilantro
Makes 10 cups, serves 8-10
Place 4 cups (one box) couscous (I use whole wheat) in a 9-by-13 inch baking dish.
Stir in 2 T. olive oil, 1/2 tsp. cinnamon, 1 tsp. salt.
Bring 3 cups water to a boil and our over the couscous, stir, and immediately cover with plastic wrap. et sit for 6-8 minutes, fluff with a fork.