Pearl Couscous Tagine

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion chopped
• 2 garlic cloves minced
• one 1-inch piece ginger peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 6 inches cinnamon sticks
• 1/3 cup chopped dried apricots or 1/3 cup raisins
• 1 1/2 cups tomatoes chopped
• 2 cups vegetable stock
• 1 cup drained chickpeas
• 2 medium carrots cut into bite-size chunks
• 2 zucchini cut into bite-size chunks
• salt and pepper
• 1 cup pearl couscous

Steps:

• 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 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 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