Pearl Couscous Tagine - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
one 1-inch piece ginger, peeled and minced
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
6 inches cinnamon sticks
1/3 cup chopped dried apricots or 1/3 cup raisins
1 1/2 cups tomatoes, chopped
2 cups vegetable stock
1 cup drained chickpeas
2 medium carrots, cut into bite-size chunks (optional)
2 zucchini, cut into bite-size chunks (optional)
salt and pepper
1 cup pearl couscous

Preparation

1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.