Pearl Couscous Tagine

Wanted to serve up a pearl couscous for my Casablanca Girls Martini night. Could not find a good one on here so found this on Cookstr. *When I made this, I only used 1 1/2 cups broth as I did not want it stewy...I wanted it more like a side dish...turned out good.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
•  one 1-inch piece ginger, peeled and minced
• 1 1⁄2 teaspoons ground cumin
• 2  teaspoons ground turmeric
• 6  inches cinnamon sticks
• 1⁄3 cup  chopped  dried apricots or 1⁄3 cup raisins
• 1 1⁄2 cups tomatoes, chopped
• 2  cups  vegetable stock
• 1  cup  drained chickpeas
• 2  medium carrots, cut into bite-size chunks (optional)
• 2  zucchini, cut into bite-size chunks (optional)
•  salt and pepper
• 1  cup  pearl couscous

Directions

1. 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
2. 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
3. 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.