Moroccan Tagine with Sweet Potatoes and Apricots

Ingredients

• 2 medium Sweet Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Dried Apricots
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 teaspoons Spices (ginger, cinnamon, cumin, turmeric)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Couscous

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1-inch (2.5 cm) cubes. Dice the 1 medium onion into small, uniform pieces and mince the 2 cloves of garlic very finely.
2. 2Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat (approximately 300-325°F / 150-163°C). Add the diced 1 medium onion and minced 2 cloves of garlic, then cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened, and the garlic is fragrant.
3. 3Add the 1-inch cubed 2 medium sweet potatoes and the 2 teaspoons of spices (ginger, cinnamon, cumin, turmeric) to the pot. Stir thoroughly to coat the sweet potatoes evenly, and continue to cook for 5 minutes, stirring occasionally, until the spices are fragrant.
4. 4Pour in the 2 cups of vegetable broth and add the 1/2 cup of dried apricots. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (approximately 200-225°F / 93-107°C), cover the pot with a lid, and cook for 40-50 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
5. 5Remove the pot from the heat. Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste the tagine and add more salt or pepper if you prefer, ensuring the flavors are balanced.
6. 6Spoon the warm Moroccan Tagine directly over the 1 cup of couscous and serve immediately.

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