Aromatic Spiced Chickpea and Apricot Tagine with Almond Couscous

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1 can diced tomatoes, 14 oz
• 1 cup vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 tablespoon honey
• 1 teaspoon salt
• 1 cup fresh cilantro, chopped

• 1 cup couscous
• 1 cup sliced almonds, toasted
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 teaspoon salt

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. 02
   Stir in the garlic, cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for another 2 minutes until fragrant.
3. 03
   Add the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
4. 04
   Stir in the chickpeas, apricots, honey, and salt. Simmer the tagine for 25-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. 05
   Meanwhile, prepare the couscous. Place couscous in a large bowl and pour over the boiling water, olive oil, and salt. Cover and let it sit for 5 minutes.
6. 06
   Fluff the couscous with a fork and stir in the toasted almonds.
7. 07
   Stir the fresh cilantro into the tagine just before serving. Serve the tagine over the almond couscous.