Chicken Tagine

• 3 tablespoons olive oil
• 1 pound skinless boneless chicken breast cut into strips
• onions cup sliced
• chopped green bell pepper cup coarsely-, abt 1" pieces
• sliced carrots cup thickly-
• celery cup thickly-sliced
• 3 garlic cloves peeled, left whole
• salt to taste
• freshly ground black pepper to taste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 bay leaves
• 2 cups plum cubed, 1" firm ripe
• tomatoes other
• 2 cups cauliflower florets
• 6 cups water
• 1 chicken bouillon cube
• 1 lemon or to taste cut into slices
• 2 cups couscous
• 1 teaspoon harissa paste to 1/4

1. In a casserole set over moderately-high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate.
2. Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes.
3. Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender.
4. Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.

olive oil, chicken, onions, green bell pepper, carrots, celery, garlic, salt, freshly ground black pepper, ground cumin, ground coriander, bay leaves, firm ripe, tomatoes, cauliflower florets, water, chicken, lemon, couscous, ubc

Taken from www.yummly.com/recipe/Chicken-Tagine-1651272 (may not work)