Tagine served with cherry-almond couscous

This tagine, or stew, has complex flavors originating with the spice combination of roasted and ground cumin and coriander seeds with cloves, cinnamon, cayenne, black pepper, and allspice which were in a tomato-onion sauce. It has fennel, carrots, peas, chickpeas, and potato over a couscous cooked in vegetable broth with dried cherries, currants, and toasted chopped almonds.  We found this recipe in the Everyday Greens cookbook. 

Comments

[bea]

that looks soooo gorgeous! What a great blog. O.k. That's it, I'm getting the Everyday Greens cookbook.