Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large chopped red onion and sauté until softened, about 5-7 minutes.

2. 2

   Stir in 3 minced garlic cloves, 1 inch of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

3. 3

   Add 2 medium peeled and cubed sweet potatoes, 1 cup of rinsed red lentils, 1 (14.5 oz) can of diced tomatoes, and 1 cinnamon stick to the pot.

4. 4

   Pour in 4 cups of vegetable broth, bring the mixture to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until sweet potatoes are tender and lentils are cooked through.

5. 5

   While the tagine simmers, prepare the couscous by combining 1.5 cups of couscous with 0.5 cup of chopped dried apricots in a medium bowl and pouring 1.5 cups of hot water or broth over it, then cover and let it sit for 5 minutes until liquid is absorbed.

6. 6

   Fluff the apricot couscous with a fork, season the tagine with salt and black pepper to taste, and remove the cinnamon stick before serving.

7. 7

   Ladle the hot spiced lentil and sweet potato tagine alongside the apricot couscous, garnishing each serving with 0.25 cup of fresh chopped cilantro.