Tangine Of Moroccan Vegetables with Couscous
2 tb Olive oil 2 md Onions, sliced 1 ea Red bell pepper, seeded, -- cut into 3/4" wide strips 2 ea Garlic cloves, peeled 1 ts Turmeric 1 ts Ground ginger 1/2 ts Ground cinnamon
Ingredients
- 2tb olive oil
- 2md onions, sliced
- 1ea red bell pepper, seeded,
- 1ts turmeric
- 1ts ground ginger
- 1/2ts ground cinnamon
- 1/2ts fine sea salt
- 1/4ts cayenne pepper
Directions
- 1
2 tb Olive oil 2 md Onions, sliced 1 ea Red bell pepper, seeded, -- cut into 3/4" wide strips 2 ea Garlic cloves, peeled 1 ts Turmeric 1 ts
- 2
Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes
- 3
Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt, cayenne, and saffron, and stir for 1 minute
- 4
Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon
- 5
Bring to a simmer over high heat
- 6
Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender
- 7
Stir in the zuchinni, garbanzo beans, and raisins
- 8
Cover and continue cooking until the squash is tender, about 5 to 10 minutes