Moroccan Tagine With Couscous
Photo: flickr user E R I K / S C H M A H L
Ingredients
2 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger
2 teaspoons ground cumin
1 pinch of saffron threads
1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
1 cup vegetable stock
3 1/2 ounces dried pears
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
cup almonds
Preparation
Tools
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About
The chef recommends serving this on a large platter with the couscous formed in a ring and the tagine in the center, sprinkled with almonds. Preserved lemons are a specialty of Moroccan and Middle Easter cooking and are made by pickling lemons in salt.
Yield:
5 servings
Added:
Thursday, December 10, 2009 - 3:57pm