Lentil Couscous W Vegetable Tagine Food

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
• Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
• Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
• Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
• Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
• Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
• While the tagine simmers, prepare the couscous according to the package directions.
• Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS

Steps:

• Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
• Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
• Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

LENTIL AND COUSCOUS SALAD

Steps:

• Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
• Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
• Take off heat and let rest for 5 minutes.
• Drain and add to onion mixture along with the 1/3 cup of olive oil.
• Toss well.
• Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
• Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
• Add the couscous to the lentil mixture along with the parsley, mint and scallions.
• Salt and pepper to taste.

LENTIL COUSCOUS W/ VEGETABLE TAGINE

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add eggplant and onion; cook 4-5 minutes, stirring frequently, until slightly softened. 2. Stir in zucchini, garbanzo beans, tomatoes, garlic, and cinnamon; bring just to a boil. Cover and cook 5 minutes. 3. Meanwhile, in a medium saucepan, prepare couscous according to package directions. 4. Spoon prepared couscous onto serving platter, forming a large well in center with a 2-inch rim. Fill center with cooked vegetable mixture.

LENTIL AND CANADIAN BACON SOUP

Steps:

• Mix all ingredients in slow cooker.
• Cover and cook on low heat 8-9 hours, or high heat 3-5 hours, or until lentils are tender. Stir well before serving.

LENTIL TAGINE

Steps:

• Heat a 6 quart Sauce Pot over medium high heat.
• Add in olive oil and coat the pan.
• Add in onions and spices.
• Sweat onions until translucent.
• Add in garlic, ginger and lentils and stir to coat with mixture.
• Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
• Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
• Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
• If tagine gets too thick, adjust consistency with vegetable stock or cold water.
• Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.