For the stew, heat oil in a large saucepan on high. Saute onion and garlic for 1-2 mins until onion is tender. Stir in spices and cook, stirring, for 2-3 mins. Add vegetables stirring to coat. Cook for 3-5 mins, stirring occasionally, until browned. Mix in stock and zest. Bring to a boil and add chickpeas. Reduce heat to low and cook, uncovered, for 20 mins, until vegetables are cooked and sauce has thickened.
Meanwhile, to prepare the couscous, place in a large bowl and pour in 2 cups boiling water. Cover with plastic wrap, let stand for ...
large Dutch oven or Moroccan tagine over medium heat. Add onions
an be transferred into the tagine at this point and placed
nd separate grains.
Serve tagine with couscous. Sprinkle with fresh
il in a skillet or tagine over medium-high heat. Saute
nto a ring and the vegetable tagine in the centre, sprinkled with
ogether.
Serve with the tagine.
Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.
he sauce together in the tagine, cover and let simmer gently
n a large pot or tagine. Layer onion rings, carrot matchsticks
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
Heat oil in a tagine or a large saucepan on
edium-low heat in a tagine. Saute the onion until golden
ilantro and lemon juice into vegetable mixture. Serve with couscous.
fennel and carrot. Add additional vegetable broth or water as needed
In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
Cover, and cook 9 hours on Low.
In a nonstick skillet, heat oil over medium high heat.
Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
Stir cilantro into stew.
Spoon stew over couscous to serve.
f the circles; spoon in vegetable mixture. Lightly brush pastry edge
n a medium or large tagine. Stir to mix all the
ins or until browned. Add Moroccan spice mix; cook and stir