Wednesday, August 16, 2006
Delicious Vegetable Tagine With Couscous
First I cut a red onion into large, flat peices, sauteed them in a very small quantity of olive oil, cut and seeded a small Kabocha squash and placed this skin-side down on top of the onions and added water to cover. Then I added 2 chunked red potatoes, 2 chunked and peeled carrots, 4 ribs of celery and 4 garlic cloves, more water, some peppercorns and let it simmer for a while. Added 2 bay leaves, a shake of turmeric, a bit of powdered ginger, some cumin, some dried parsley, salt, and some hot paprika and then a dab of harissa paste. Added a can of chickpeas. Let simmer untill all the vegetables are tender and the spices no longer can be individually
Serve over whole-wheat couscous.