Ingredients
-
2
-
1
-
2
-
-
1 1/2
-
2
-
6
-
1/3
-
1 1/2
-
2
-
1
-
2
-
2
-
-
1
Directions
Pearl Couscous Tagine, Wanted to serve up a pearl couscous for my Casablanca Girls Martini night Could not find a good one on here so found this on Cookstr *When I made this, I only used 1 1/2 cups broth as I did not want it stewy I wanted it more like a side dish turned out good , Wanted to serve up a pearl couscous for my Casablanca Girls Martini night Could not find a good one on here so found this on Cookstr *When I made this, I only used 1 1/2 cups broth as I did not want it stewy I wanted it more like a side dish turned out good
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Steps
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1
Done
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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
Done
|
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
Done
|
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. |
