Thursday, December 29, 2011


North African tagines often combine sweet and savory foods to play off the spices used to season them.  This dish conveys a lovely combination of flavors.

simmering tagine

Using what I had, I served my tagine alone side pastina.
a very unique and delicious flavor


1 Tbsp. olive oil
1 large onion, diced ( 2 cups)
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 (15 oz.) can crushed tomatoes
3 cups cooked chickpeas OR 2 (15oz.) cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
1 cup diced dried dates, reconstitute in very hot water (just enough to cover)
1/4 cup lemon juice
1/2 cup chopped cilantro


Heat oil in saucepan over medium heat.  Add onion and cook 10 minutes, or until starting to brown, stirring often.

Stir in garlic, cumin, coriander, ginger and cinnamon and saute 30 seconds.  Add tomatoes, chickpeas, and 1/4 cup water and bring to a boil. 

Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant.  Add 1 3/4 cups water, and bring to a boil.  Remove from heat, cover, and let stand 5 minutes.

Stir dates, lemon juice, and cilantro into tagine, and season with salt and pepper, if desired.  Cover and cook on low for about 25 minutes.  Serve over the couscous.

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