Moroccan Vegetable Tagine with Couscous

Ingredients

• 2 tbsp Olive oil
• 1 large Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 2 cups Vegetable broth
• 2 medium Carrots
• 2 medium Zucchini
• 1 medium Eggplant
• 1 can Chickpeas
• 0.25 cup Raisins
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Couscous

Instructions

1. 1Slice the 1 large onion into thin half-moons and mince the 3 cloves of garlic. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat (approximately 300-325°F / 150-160°C). Add the sliced 1 large onion and the minced 3 cloves of garlic, then cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
2. 2Add the 1 teaspoon of ginger, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 0.5 teaspoon of cinnamon to the pot. Stir continuously for 1 minute, allowing the spices to become fragrant.
3. 3Peel the 2 medium carrots and cut them into 1/2-inch (1.25 cm) thick rounds. Trim the 2 medium zucchini and cut them into 1/2-inch (1.25 cm) thick half-moons. Trim the 1 medium eggplant and cut it into 1-inch (2.5 cm) cubes. Pour in the 2 cups of vegetable broth, then add the cut 2 medium carrots, 2 medium zucchini, and 1 medium eggplant to the pot. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a gentle simmer; once simmering, reduce the heat to low (approximately 200-225°F / 95-105°C), cover the pot with a lid, and cook for 20-25 minutes until the carrots are easily pierced with a fork and the vegetables are tender.
4. 4Drain and rinse the 1 can of chickpeas. Stir the drained 1 can of chickpeas and the 0.25 cup of raisins into the pot. Continue to cook, uncovered, for 5-7 minutes to allow the flavors to meld and the chickpeas to warm through.
5. 5Gently stir the 1 cup of couscous directly into the tagine with the vegetables and liquid, ensuring the couscous is fully submerged. Cover the pot with the lid and remove it from the heat. Let it sit for 5-7 minutes, allowing the couscous to absorb the liquid and become fluffy; fluff the couscous with a fork before serving.
6. 6Finely chop the 0.25 cup of cilantro. Stir the chopped 0.25 cup of cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper into the tagine. Taste a small spoonful of the tagine and add a pinch more salt or pepper if desired. Serve the warm Moroccan Vegetable Tagine immediately over the prepared fluffy couscous.

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