Tangine of moroccan vegetables with couscous
Yield: 4 Servings
Ingredients:
- 2 tb Olive oil
- 2 md Onions sliced
- 1 ea Red bell pepper seeded -- cut into 3/4" wide strips
- 2 ea 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 ea 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
Instructions:
-- toasted 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.
