A flavorful and hearty lentil tagine served over whole wheat couscous. This dish is packed with spices, vegetables, and dried apricots for a delightful balance of flavors.
Ingredients: 1 cup whole wheat couscous. 1 1/2 cups water. 1 cup green or brown lentils, rinsed and drained. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 2 cups vegetable broth. 1 cup chopped carrots. 1 cup chopped bell peppers any color. 1 cup chopped zucchini. 1/2 cup dried apricots, chopped. 1/4 cup chopped fresh cilantro or parsley for garnish.
Instructions: Bring 1 1/2 cups of water to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Set the olive oil on medium heat in a large pot or tagine. Put in the chopped onion and garlic. Saut for three minutes, until the onion and garlic are soft. Ground cinnamon, cayenne pepper, ground paprika, ground cumin, and ground pepper should all be added to the pot. Add the onions and garlic and stir well to mix. Mix in the tomato chunks and vegetable broth. After you rinse the lentils, add them to the pot and bring it to a simmer. Put the lid on top and cook for 25 to 30 minutes, or until the lentils are soft but not mushy. Peel and cut up the zucchini, bell pepper, and carrots and add them to the pot. Let it cook on low heat for another 10 to 15 minutes, or until the vegetables are soft. After 5 minutes, add the chopped dried apricots and stir them in. Put the cooked whole wheat couscous on a plate and top it with the lentil tagine. Add some chopped fresh cilantro or parsley on top. Have fun with your tasty Lentil Tagine with Whole Wheat Couscous!
Prep Time: 15 minutes
Cook Time: 50 minutes
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