Pearl Couscous Tagine

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• one 1-inch piece ginger, peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 6 inches cinnamon sticks
• 1/3 cup chopped dried apricots or 1/3 cup raisins
• 1 1/2 cups tomatoes, chopped
• 2 cups vegetable stock
• 1 cup drained chickpeas
• 2 medium carrots, cut into bite-size chunks (optional)
• 2 zucchini, cut into bite-size chunks (optional)
• salt and pepper
• 1 cup pearl couscous

1. 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
2. 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
3. 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.

extra virgin olive oil, onion, garlic, ginger, ground cumin, ground turmeric, cinnamon sticks, raisins, tomatoes, vegetable stock, chickpeas, carrots, zucchini, salt, pearl couscous

Taken from www.food.com/recipe/pearl-couscous-tagine-448112 (may not work)