Spiced Apricot and Almond Tagine with Saffron 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 cup dried apricots, halved
• 1 cup chopped tomatoes, canned or fresh
• 2 cups vegetable broth
• 1 cup chickpeas, cooked
• 1 cup almonds, toasted and roughly chopped
• 2 tablespoons honey
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cups couscous
• 2 cups water
• 1 teaspoon saffron threads, crushed
• 1 tablespoon olive oil
• 1 teaspoon salt

Method

1. 01
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
2. 02
   Add the ground cumin, coriander, cinnamon, and ginger to the pot, stirring continuously for 1-2 minutes until the spices are fragrant.
3. 03
   Stir in the halved apricots, chopped tomatoes, and vegetable broth. Bring the mixture to a gentle boil.
4. 04
   Reduce the heat to low and add the cooked chickpeas. Cover the pot and let the tagine simmer for 30 minutes, stirring occasionally.
5. 05
   While the tagine is simmering, prepare the saffron couscous. In a medium saucepan, bring the water to a boil. Add the crushed saffron threads, olive oil, and salt.
6. 06
   Remove the saucepan from heat, stir in the couscous, and cover. Let it sit for 5 minutes, then fluff with a fork.
7. 07
   After 30 minutes, add the toasted almonds and honey to the tagine. Season with salt and black pepper to taste.
8. 08
   Garnish the tagine with freshly chopped cilantro before serving.
9. 09
   Serve the spiced apricot and almond tagine with the saffron couscous on the side.