Spiced Sweet Potato and Chickpea Tagine with Apricot Couscous

Ingredients

• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 cup canned tomatoes, chopped
• 1 cup dried apricots, chopped
• 1 tablespoon honey
• to taste salt and pepper

• 1 cup couscous
• 1 cup boiling water
• 1 cup dried apricots, chopped
• 1 tablespoon olive oil
• 1 cup fresh cilantro, chopped
• to taste salt

Method

1. 01
   Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
2. 02
   Stir in the minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1-2 minutes until fragrant.
3. 03
   Add the cubed sweet potatoes, chickpeas, vegetable broth, canned tomatoes, and chopped apricots to the pot. Stir well to combine.
4. 04
   Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Cook for 25-30 minutes, or until the sweet potatoes are tender.
5. 05
   Stir in the honey and season with salt and pepper to taste. Remove from heat and let it rest while you prepare the couscous.
6. 06
   For the couscous, place the couscous in a large bowl. Pour the boiling water over it, cover with a plate, and let it sit for 5 minutes.
7. 07
   Fluff the couscous with a fork and stir in the chopped apricots, olive oil, and fresh cilantro. Season with salt to taste.
8. 08
   Serve the tagine hot over the apricot couscous. Garnish with additional cilantro if desired.