Difficulty: MEDIUM
Special Menu: Tour of Africa
Tagine
2 T olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 T grated ginger
3 large carrots, chopped
1 zucchini, chopped
1 large eggplant, chopped
1 roma tomato, chopped
1 c water
1/2 bouillon cube
1 t harissa
1 T chopped parsley
1 T chopped mint
1 t salt
½ t ras el hanout
½ t turmeric
A few grids black pepper
Preheat 300 Saute onion, garlic, and ginger in regular pan, then transfer to bottom of tagine. If you have a tagine that works on the stove you can do it directly in there (mine is not stove top safe). Add all the remaining chopped vegetables, spices, harissa and other ingredients. Cover with the lid and bake 30-40 minutes, until veggies are soft.
Couscous
1 c water
1/2 cube bouillon
2 T sliced our slivered almonds
2/3 c couscous
2 dates, pitted and chopped
Boil Water with bouillon cube and almonds.
Once boiling, add 2/3 c couscous, cover and remove from heat.
After 5 minutes, fluff with fork and stir in dates, season with pepper.
When tagine comes out of oven, top with couscous and garnish with mint.
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