Couscous with North African Tagine

• 2 cups couscous
• 3 cups water
• 1 tsp. ground cinnamon
• 1-1/2 cup chicken broth
• 1 cup carrots, cut in 1-1/2 inch pieces
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1-1/2 cup diced onions
• 3 cloves garlic, minced
• 1 tbsp. ground coriander
• 1 tbsp. paprika
• 1 tbsp. cumin
• 2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne
• 6 tbsp. cilantro
• 1/3 cup chopped dried apricots
• 1 cup diced tomatoes
• 2 to 3 tbsp. lemon juice

1. Put apricots to soak in hot water for about 1/2 hour.
2. Put the couscous in a shallow baking pan or ceramic dish, about 9x9x2-inches.
3. Bring the water to a boil with the cinnamon and pour over the couscous.
4. Cover the pan with foil and let the couscous sit for 5 to 10 minutes.
5. Fluff with a fork.
6. Bring the broth to a boil.
7. Cook the vegetables in the broth until tender but not soft.
8. Remove with a slotted spoon and set aside.
9. Add the onions to the broth and cook until tender and translucent, 10 or 15 minutes over moderate heat.
10. Add the garlic, spices, 2 tablespoons of the cilantro (I added some dried basil instead) and the tomatoes; cook for 2 minutes more.
11. Add the vegetables and stir till reheated.
12. Adjust seasoning and add lemon juice, if desired.

couscous, water, ground cinnamon, chicken broth, carrots, broccoli, cauliflower, onions, garlic, ground coriander, paprika, cumin, freshly ground black pepper, cayenne, cilantro, apricots, tomatoes, lemon juice

Taken from www.foodgeeks.com/recipes/16457 (may not work)