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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 2
-
- 1 1⁄2teaspoons ground cumin
- 2teaspoons ground turmeric
- 6inches cinnamon sticks
- 1⁄3cup chopped dried apricots or 1/3 cup raisins
- 1 1⁄2
- 2cups vegetable stock
- 1cup drained chickpeas
- 2
- 2
- salt and pepper
- 1cup pearl couscous
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DIRECTIONS
- 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. 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. 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.
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