Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, and 1 cinnamon stick, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 can (14.5 ounces) of undrained diced tomatoes and 3 cups of vegetable broth, then add 1 cup of rinsed brown or green lentils, 2 medium peeled and sliced carrots, and 1 medium chopped zucchini.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until lentils are tender, stirring in 1/2 cup of chopped dried apricots during the last 10 minutes of cooking.

6. 6

   While the tagine simmers, prepare the couscous by combining 1.5 cups of couscous with 1.5 cups of boiling water or broth in a separate bowl, cover for 5 minutes, then fluff with a fork.

7. 7

   Season the tagine with salt and black pepper to taste, then stir in 1/4 cup of chopped fresh cilantro before serving the lentil tagine hot over the apricot couscous.