Tagine Style Roasted Vegetables with CouscousPosted: November 8, 2011
I did make it to the gym today for a shorty session and made this. It takes some time, or at least the way I did it, but is a quick prep.
This was a combo of several recipes that I made into one vegetarian tagine. When I do a dinner party, I like to do tapas and I make a lamb meatball tagine that I ripped off from an entrée my mom ordered at Oliver in Madrid last fall. There is also a Moroccan style roast carrot from Jamie Oliver that I combined.
I am tired and lazy so this will be a quick, lack of commentary recipe.
What I used:
1 Fennel Bulb
5 Cloves Garlic
About a tablespoon Crushed Red Pepper
About 2 Tablespoons Whole Cumin Seed
3 Cloves Garlic
1 28oz Can Tomatoes, I used Crushed, Muir Glen Fire Roasted
5 Large Green Olives
About a 1/2 Cup cilantro
1 14oz Can Chick Peas
Smoked Hot Paprika
8oz Couscous + the amount of cooking liquid yours says to use, I used Brown Rice Couscous so it would be gluten-free, but use what you want.
1 teaspoon cumin
1 teaspoon Cinnamon
What I did:
Dice the eggplant and fennel and put on a foil lined baking sheet with the 5 cloves whole garlic. With a mortar and pestle, grind up the cumin seeds and red pepper, add the 3 cloves garlic and a pinch of salt and pepper and make a paste. Add a few tablespoons of olive oil so that it is covered and add a splash of the sherry vinegar. Stir it around and pour almost all over the veg to coat. Stick it in the oven at 350 if you are normal, or 250 if you are me and leaving. At 350 it should be done in 40-45 min, check it and stir every 20 min and take it out earlier if done. I set mine for an hour and came back and had to turn it up to 350 and cook for another 30 min which blew.
Chop your onion, it can be chunky. Heat a dutch oven and add the remainder of the flavor paste-oil you made. Add a touch more olive oil if dry. Add the onion and sweat on med-low for about 10 minutes.
While sweating, pit the olives and chop.
When the onions are soft and translucent,. add the olives and can of tomatoes. Add paprika, a pinch of salt, black pepper and cumin. Turn to low. Chop your cilantro and add it. Let this sit on low until your veg are roasted.
Veg are done.
Add to the pan. Set the roasted and caramelized lemons aside. Add the drained and rinsed garbanzo beans.
Cover and let simmer for 15-20 min.
Timers up, cook the couscous. I added some cinnamon, cumin and black pepper to my couscous.
Couscous is done.
The roasted lemons can be squeezed over the plating.