Carrot Tagine with Dates and Apricots
|Sweet onions||3 , sliced (white variety)|
|Groundnut oil||2 Tablespoon|
|Fresh root ginger piece||2 Inch, peeled and chopped|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Carrots||1 1⁄2 Pound (750 gram)|
|Vegetable stock||4 Pint (300 milliliter)|
|Chili paste||1 Tablespoon (Harissa)|
|Clear honey||2 Tablespoon|
|Dates||4 Ounce (125 gram)|
|Dried apricots||4 Ounce (125 gram)|
|Lemon juice||4 Tablespoon|
|Couscous||8 Ounce (250 gram)|
|Chopped mint||2 Tablespoon|
|Lemons||2 , quartered (for serving)|
|Coriander leaves||1 Tablespoon (for garnish)|
1. Briefly fry the onions in the oil until transparent. Add the fresh ginger, cinnamon stick, cumin, coriander and cayenne pepper and fry for 1 further minute.
2. Cut the carrots into 5 cm (2 inch) pieces or batons Put them in a steamer over the stock and steam for 8-10 minutes or until tender. Remove the carrots, set aside and keep warm.
3. Add the chilli paste, honey, dates, apricots and lemon juice to the stock and simmer for 10 minutes or until the dates are tender and the sauce reduced and thick. Add the steamed carrots to the stock, season with salt and pepper and cover with a lid. Remove from the heat and leave to stand for 5 minutes.
4. Put the couscous into a large bowl and pour enough boiling water over the grains to cover them, plus 1.5 cm (1/2 inch). Leave to stand for 10 minutes, then fluff the grains with a fork. Mix the chopped mint into the couscous. Serve the carrot tagine on a bed of couscous with the quartered lemons and coriander leaves.