Vegetable Tagine, Herbed Couscous and Moroccan Carrot Salad

Ingredients

• 1 cup Couscous (Standard Moroccan-style)
• 1.25 cup Vegetable Broth (Low-sodium recommended)
• 2 tbsp Extra Virgin Olive Oil
• 2 clove Garlic (Finely minced)
• 0.25 cup Fresh Parsley (Finely chopped)
• 2 tbsp Fresh Mint (Finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Toast Aromatics and Couscous

   • Heat the olive oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it brown.
   • Add the dry couscous to the pot. Stir constantly for 1-2 minutes until the grains are lightly toasted and smell nutty.
2. 2

   Steam the Couscous

   • Pour the vegetable broth into the pot, add the salt, and stir once.
   • Bring the liquid to a rapid boil. As soon as it boils, immediately remove the pot from the heat.
   • Cover the pot with the lid and let it stand undisturbed for 5-7 minutes. The couscous will absorb all the liquid and steam perfectly.
3. 3

   Fluff and Season

   • After the resting time, remove the lid. Use a fork to gently fluff the couscous, breaking up any clumps and separating the grains.
   • Drizzle with the fresh lemon juice and sprinkle with the chopped parsley, mint, and black pepper.
   • Gently toss with the fork until all the ingredients are evenly distributed. Taste and adjust salt or lemon juice if needed.

Ingredients

• 680 g Carrots (Peeled and sliced into 1/4-inch rounds)
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 cloves Garlic (Finely minced)
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• 0.5 tsp Ground Coriander
• 0.25 tsp Cayenne Pepper (Or to taste)
• 0.75 tsp Salt (Plus more for boiling water)
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tbsp Fresh Cilantro (Finely chopped)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by 1 inch. Add a generous pinch of salt.
   • Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 10-12 minutes, or until the carrots are tender-crisp. They should be easily pierced with a fork but still have a slight bite.
   • Drain the carrots thoroughly in a colander and let them steam dry for a minute.
2. 2

   Prepare the Dressing (Chermoula)

   • While the carrots are cooking, prepare the dressing in a large mixing bowl.
   • Whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic.
   • Add the ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper.
   • Whisk until the dressing is well combined and emulsified.
3. 3

   Combine and Marinate

   • Add the warm, drained carrots to the bowl with the dressing.