Carrots tagine with dates and apricots

Cutting the carrots into sticks is what takes the longer in this recipe. The remaining is quick and the end result yummy.

'CookSmart Vegetarian', a Octopus Publishing Group publication. 

Serves: 4 persons.

Ingredients:

• 3 medium onions, sliced (350g)
• 5cm fresh ginger, grated (12g)
• 1 cinnamon stick
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tbsp chilli powder (the recipe called for paste)
• 500ml vegetable stock
• 4 tbsp lemon juice
• 2 tbsp honey
• 750g carrots, peeled and cut in 5cm sticks (600g once peeled)
• 125g pitted dates
• 125g dried apricots
• 250g couscous
• 4 tbsp fresh mint, chopped
• fresh coriander to taste, chopped
• salt & pepper to taste
• vegetable oil

Method:

1. Sweat the onions with vegetable oil in a frying pan.
   
   
   
   
   
   
2. Add the ginger, cinnamon stick, ground cumin, ground coriander and chili. Fry for a minute. I made a mistake and used fresh coriander instead of dried.
   
   
   
   
   
   
3. Add the vegetable stock, lemon juice, honey, carrots, dates and apricots and cook for 10 min.
   
   
   
   
   
   
4. Add salt & pepper to taste, mix and reserve.
5. Cook the couscous in boiling water. Add the mint and mix.
   
   
   
   
   
   
6. Serve the tagine on top of the couscous and garnished with chopped coriander.