Tagine with Jeweled Couscous

Serves 6

½ cup sliced almonds

2 tbsp olive oil

1 lb extra-firm tofu, drained and cubed

or

1lb cubed, cooked chicken, pork or lamb.

Sauce

1 large onion, chopped

3 large cloves garlic, minced

1½ tsp ground ginger

1¼ tsp ground cinnamon

¾ tsp cumin

¼ tsp paprika

1 cup low-sodium vegetable broth

2 tbsp honey

Juice and grated peel of 1 lemon

Jeweled Couscous

2¼ cups  vegetable broth

1 ¼ cups uncooked couscous

¼ cup chopped dried cranberries

¼ cup chopped dried apricots

3 tbsp minced fresh flat-leaf parsley

3 tbsp minced fresh mint

Juice and grated peel of 1 lemon

1. Toast almonds in dry skillet over medium heat, about 2 minutes. Set aside.
2. In large skillet, heat 1 tbsp oil over medium heat. Add tofu or meat and stir fry until lightly browned. Set aside.
3. In same skillet, add remaining oil. Stir-fry onion and garlic about 5 minutes.
4. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute.
5. Return tofu or meat to skillet. Add broth, honey, lemon juice and lemon peel and bring to a boil.
6. Reduce heat and simmer about 15 minutes.
7. With slotted spoon remove tofu or meat to a dish, set aside and keep warm.
8. Add almonds to remaining liquid and bring to a boil. Reduce until slightly thickened.
9. Season with salt and pepper to taste.

Couscous

1. Bring broth to a boil in medium saucepan.
2. Stir in couscous, cranberries and apricots. Cover, remove from heat and let stand for 5 minutes.
3. Fluff with fork, stirring in parsley, mint, lemon juice and peel.
4. Season with salt and pepper to taste.

Serving: Place couscous on plates, top with meat or tofu and add sauce.

Source: Adapted from Vegetarian Times 10/2000.

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