Vegetable Tagine with Fluffy Couscous

Name: Vegetable Tagine with Fluffy Couscous
Ingredients: Pinch of saffron; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; One 1½-inch piece fresh ginger, thinly sliced; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon ras el hanout; 1 tablespoon sun-dried tomato paste; 5 pounds mixed vegetables, such as eggplant, zucchini, carrots, cherry tomatoes, red onion, butternut squash and bell peppers; One 15-ounce can chickpeas; 3½ ounces dried apricots, chopped; 1 preserved lemon, chopped and seeded; Kosher salt and freshly ground black pepper; 2 cups couscous; ½ bunch mixed fresh herbs, such as dill, mint and Italian parsley (about ½ ounce); ¾ ounce slivered almonds, toasted

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Traditionally, a Moroccan tagine is cooked in its namesake cone-shaped vessel. But you don’t have to own a tagine to make a similar, delightfully spiced dish.

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Ingredients

Pinch of saffron
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 1½-inch piece fresh ginger, thinly sliced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ras el hanout
1 tablespoon sun-dried tomato paste
5 pounds mixed vegetables, such as eggplant, zucchini, carrots, cherry tomatoes, red onion, butternut squash and bell peppers
One 15-ounce can chickpeas
3½ ounces dried apricots, chopped
1 preserved lemon, chopped and seeded
Kosher salt and freshly ground black pepper
2 cups couscous
½ bunch mixed fresh herbs, such as dill, mint and Italian parsley (about ½ ounce)
¾ ounce slivered almonds, toasted