Let me first start off by saying Happy New Year to you all! Hoping the last month has treated you well. I dedicated some time to my family and friends. My mother-in-love came in town and spent two weeks with us and we all took a short trip up to Charlotte, NC to visit my Mom and her husband. And I have to say that I truly enjoyed spending time with everyone. It was a nice needed change of pace. Now, things are getting back to normal and it’s full speed ahead into this new year. There’s so many things that I want to accomplish in such a short amount of time. But the only thing I can do is try and take each thing one at a time.
Now on to this dish! On one of my visits to Charlotte I was gifted this beautiful tangine. I have admired it for years and I was beyond happy when my Mom and her hubby gave it to me. He is from Morocco and he brought it back from home on one of his travels. And on our last visit there my Mom also gifted me with a jar of mild Mina Harissa Sauce, which is a really nice accompaniment for this dish. I added a couple of tablespoons to the vegetables as they cooked and also added a little dollap of it to my plate.
Recipe: Serves 3 – 4
2 – 3 tbsp of Coconut or Olive Oil
3/4 inch of Ginger (minced)
3 – 4 cloves of Garlic (minced)
1/2 tsp Ground Cumin
1/4 tsp Ground Turmeric
1/8 tsp Ground Cinnamon
2 – 3 Carrots (cut into chunks)
1 large Onion (cut into chunks)
2 Bell Peppers (I used several different colors – seeded, cut into chunks)
1 small Sweet Potato (cut into chunks)
1 small Russet Potato (cut into chunks)
3 cups of Vegetable Broth
1 14.5 oz can of Organic Fire Roasted Tomatoes – Diced (including juice-can sub with real Tomatoes- diced)
3 tbsp of Mina Harissa Sauce (optional)
1 cup of Cauliflower (Florets)
1 medium Zucchini (cut into chunks)
1 tbsp of Agave Nectar
1 tbsp of Tahini (optional)
Sea Salt and Pepper to taste
For the Couscous:
1 1/2 cup of Couscous
1 1/2 cup of Vegetable Broth
1 tbsp of Olive Oil
1/2 cup of Gold Raisins(optional)
1/2 tsp of Sea Salt
In a large dutch oven or pot, heat oil on medium heat. Add in Ginger, Garlic, Cumin, Turmeric, Cinammon and saute for a few minutes. Then add in Carrots, Potatoes, Onions, Bell Peppers, Broth, Tomatoes, Harrisa Sauce and bring to a slight boil for about 20 minutes covered.
In a medium pot, on a medium heat add 1 1/2 cup of vegetable broth, sea salt, olive oil, raisins. Bring that mixture to a boil. Then stir in your couscous, cover with a tight lid and remove pot from heat. Set the pot to the side and don’t remove lid for at least 5 – 10 minutes. Then remove lid and take a fork and gently fluff the couscous mixture up.
Returning to your large pot, turn heat down just a bit, then add in Zucchini and Cauliflower and continue to simmer for around 10 minutes or until all your vegetables are tender to a fork. In a small bowl, add 1/2 cup of liquid from your pot and stir in your tahini. Then add that mixture and your agave nectar into your pot and taste to see what amount of sea salt and pepper you’ll need.
I obviously only used my Tangine for serving purposes. But you don’t have to have one to enjoy this flavorful dish. Grab a plate and spoon a little of your couscous on to the plate and then add a nice spoonful of veggies on top. Don’t forget to add some of that rich broth as well. That’s all apart of it. Enjoy!