Tunisian Chickpea and Vegetable Tagine with Gluten-Free Couscous

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 1 medium Zucchini
• 1 medium Sweet Potato
• 3 cloves Garlic
• 15 oz Canned Chickpeas
• 14.5 oz Canned Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tsp Ras El Hanout
• 1/2 tsp Turmeric
• 1/2 tsp Ginger
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Dried Apricots
• 1/4 cup Almonds (sliced)
• 2 tbsp Fresh Parsley
• 1 cup Gluten-Free Couscous

Instructions

1. 1Dice the 1 medium Onion, 2 medium Carrots, 1 medium Zucchini, and 1 medium Sweet Potato into 1/2-inch cubes. Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced 1 medium Onion, 2 medium Carrots, 1 medium Zucchini, and 1 medium Sweet Potato to the pot and cook, stirring occasionally, for 8 to 10 minutes until the vegetables begin to soften.
2. 2Mince the 3 cloves Garlic. Drain and rinse the 15 oz Canned Chickpeas. Stir the minced 3 cloves Garlic into the pot with the softened vegetables and cook for 1 minute until fragrant, then add the drained and rinsed 15 oz Canned Chickpeas, the 14.5 oz Canned Diced Tomatoes, the 1 cup Vegetable Broth, the 2 tsp Ras El Hanout, 1/2 tsp Turmeric, 1/2 tsp Ginger, 1/4 tsp Cinnamon, 1/2 tsp Salt, and 1/4 tsp Black Pepper.
3. 3Bring the mixture to a gentle simmer over medium heat (350°F / 175°C), then reduce the heat to low (around 200°F / 95°C). Cover the pot and cook for 15 minutes. Chop the 1/4 cup Dried Apricots into small pieces and stir them into the tagine; continue to cook, covered, for another 5 minutes, or until all the vegetables are tender when pierced with a fork.
4. 4Fluff the 1 cup Gluten-Free Couscous with a fork. Chop the 2 tbsp Fresh Parsley.
5. 5Spoon the fluffed 1 cup Gluten-Free Couscous into individual serving bowls. Ladle the hot tagine over the couscous and garnish each serving with the 1/4 cup sliced Almonds and the chopped 2 tbsp Fresh Parsley before serving.

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