Moroccan Tagine with Sweet Potatoes and Ginger

Ingredients

• 2 lbs Sweet potatoes
• 1 medium Onion
• 2 tablespoons Ginger
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Turmeric
• 2 cups Vegetable broth
• 1/2 cup Raisins
• 1/4 cup Almonds
• 2 tablespoons Olive oil
• 1 cup Couscous
• 1/4 cup Fresh cilantro

Instructions

1. 1Peel the 2 lbs of sweet potatoes and cut them into 1-inch cubes. Peel and finely chop the 1 medium onion. Peel and finely mince the 2 tablespoons of ginger. Peel and finely mince the 3 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, for 5 minutes, until it looks soft and translucent. Add the minced 2 tablespoons of ginger and minced 3 cloves of garlic; cook, stirring constantly, for 1 minute, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of turmeric. Cook for 30 seconds, stirring constantly, until fragrant. Add the 2 lbs of cubed sweet potatoes and the 2 cups of vegetable broth to the pot. Stir everything together gently.
4. 4Increase the heat to bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the sweet potato cubes are easily pierced with a fork.
5. 5During the last 5 minutes of the simmering time, remove the lid and stir in the 1/2 cup of raisins and the 1/4 cup of almonds. Continue to simmer uncovered for the remaining 5 minutes.
6. 6While the tagine finishes cooking, prepare the 1 cup of couscous. In a separate pot, bring enough water to a rolling boil to cover the couscous by about 1/2 inch. Add the 1 cup of couscous to the boiling water, stir once, then immediately remove the pot from the heat and cover it tightly with a lid. Let the couscous sit undisturbed for 5 minutes, or until all the water is absorbed and the couscous is fluffy. Fluff the prepared couscous with a fork before serving.
7. 7Serve the hot tagine immediately over the prepared 1 cup of couscous. Garnish with the 1/4 cup of fresh cilantro.

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