Ingredients
"2 tablespoons extra virgin olive oil",
"1 small onion (peeled and chopped, about 1 cup/165 g)",
"4 large cloves garlic (peeled, smashed, and chopped)",
"1 1/2 teaspoons cumin",
"1 teaspoon ginger",
"1 teaspoon cinnamon",
"1 large sweet potato (peeled and cut into 1-inch chunks, about 2 cups/350 g)",
"2 cups/475 ml vegetable stock",
"4 cups/325 g cauliflower florets",
"1 (15-ounce/425 g) can chickpeas (drained)",
"1 (14 1/2-ounce/411 g) can diced tomatoes with juice (or canned whole plum tomatoes, chopped, with their juice)",
"Sea salt and freshly ground black pepper to taste",
"freshly ground black pepper to taste",
"1 1/2 cups/355 ml water",
"1 tablespoon extra virgin olive oil",
"1 1/2 cups/260 g couscous (regular or whole wheat)",
"Garnish: harissa"
Instructions
Gather the ingredients.
Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
Add the sweet potato and sauté to coat with the spices.
Pour in the vegetable stock.
Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
Season to taste with salt and pepper.
Remove from the heat and allow the tagine to rest while you prepare the couscous.
Bring the water and oil to a boil in a medium saucepan.
Stir in the couscous.
Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
Fluff with a fork.
Spoon a mound of couscous into shallow bowls.
Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.
Prep: PT15M
Cook: PT40M
Total: PT55M
Serves:
