Dana Treat – Treat Yourself

One More Cookbook Down

Posted April 27, 2010

Tagine with Carrots, Potatoes, and Olives

Dana Treat Original
Serves 4

This may look overwhelming, but many of the ingredients are spices and really, it’s just a bunch chopping and a lot of letting the deliciousness happen on its own.

1 large onion, diced
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. tumeric
½ tsp. paprika
Large pinch of cayenne pepper
Pinch of saffron threads
2 large carrots, cut into ¼-inch thick slices
3 medium red potatoes, cut into 1-inch pieces
1 red pepper, seeded and cut into 1-inch pieces
1 yellow pepper, seeded and cut into 1-inch pieces
1 14-oz. can diced tomatoes
1 14-oz. can chickpeas, drained
1/3 cup Kalamata olives, coarsely chopped
3 large prunes, coarsely chopped
¼ cup chopped parsley

Heat a large Dutch oven over medium heat.  Add just enough olive oil to coat the bottom and then add the onions and a large pinch of salt.  Sauté until the onion starts to soften but not brown.  Add the spices and stir to coat the onions well.  Add the potatoes and carrots and give a good stir.

Cook for five minutes, stirring often so the spices don’t stick to the bottom and burn.  Add the peppers and the tomatoes.  Take the can the tomatoes were in, fill it halfway full of water and add that to the pot as well.  Stir and turn up the heat so the mixture comes to a boil.  Lower the heat to medium-low and cover.  Cook for 10 minutes, then add the chickpeas, olives, and prunes.  Cover again and cook until the vegetables are tender, about another 15 minutes.  About 5 minutes before serving, add the parsley.  Serve over couscous with a dollop or Curried Yogurt on top.

Orange-Scented Couscous with Curried Yogurt
Adapted from Bon Appétit

2/3 cup plain whole milk yogurt
½ – ¾  tsp. curry powder

1 cup vegetable broth
¾ cup couscous
1 tbsp. butter
Zest of ½ a large orange
2 tbsp. orange juice
¼ tsp. ground cinnamon
½ cup currants

Mix yogurt and curry in bowl.  Cover; chill.

Bring broth to a simmer in small saucepan.  Mix in couscous.  Cover; set aside until couscous is tender and broth is absorbed, about 10 minutes.  Use a fork to fluff up couscous, then mix in (using fork) butter, orange juice, orange zest, and cinnamon, then currants.  Season with salt and pepper.

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