Vegetable Tagine with Couscous

Instructions

1. Step 1

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: Dutch oven

2. Step 2

   Add the garlic, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 12.0 gr Garlic, 2.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: Dutch oven

3. Step 3

   Add the sweet potatoes, tomatoes, dried apricots, 2 cup (480 ml) vegetable stock, 1 tsp (6 gr) salt, and black pepper. Bring to a boil over high heat, then cover and simmer over low heat.

   Timer: 15 min (fixed)

   Ingredients used: 100.0 gr Dried Apricot, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 2.0 piece Sweet Potato, 400.0 gr Tomato, 480.0 ml Vegetable Stock

   Cookware: Dutch oven

4. Step 4

   Stir in the zucchini, eggplant, and chickpeas. Cover and continue simmering over low heat until the vegetables are tender but retain their shape.

   Timer: 15 min (fixed)

   Ingredients used: 360.0 gr Chickpea, 1.0 piece Eggplant, 2.0 piece Zucchini

   Cookware: Dutch oven

5. Step 5

   During the final tagine simmer, combine 1 ¾ cup (420 ml) vegetable stock, 1 tbsp (15 ml) olive oil, and ½ tsp (3 gr) salt in the saucepan. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 gr Fine Salt, 15.0 ml Olive Oil, 420.0 ml Vegetable Stock

   Cookware: saucepan

6. Step 6

   Remove the saucepan from the heat, stir in the couscous, and cover tightly. Let it stand until the stock is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Couscous

   Cookware: saucepan

7. Step 7

   Fluff the couscous thoroughly with a fork, separating any clumps.

   Timer: 2 min (fixed)

   Cookware: fork, saucepan

8. Step 8

   Remove the tagine from the heat. Stir in the lemon juice and cilantro, then taste and adjust the consistency by simmering briefly uncovered if needed.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lemon

   Cookware: Dutch oven

9. Step 9

   Divide the couscous among four dishes and spoon the vegetable tagine over it. Serve hot.