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Ingredients

For the tagine:

• 6 tablespoons olive oil

• 1 medium yellow onion, thinly sliced

• 1/2 teaspoon ground cumin

• 1/2 teaspoons cinnamon

• 1/2 teaspoons indian curry blend (tumeric-based)

• 3 medium cloves garlic, thinly sliced (or equivalent amount of jarred chopped garlic

• 3 medium carrots, peeled, medium dice

• 1 cup canned diced tomatoes in juice

• 1 quart (4 cups) chicken broth

• Pinch saffron threads

• 1 medium head cauliflower, large dice

• 1 1/4 cup green olives, such as picholine, pitted

• 2 cans chickpeas, drained

• 1 preserved lemon, seeds removed, finely chopped

• 1/2 cup dried currants (or raisins)

To serve

• 3 cups dry couscous

• 3 cups water

• 1/2 cup olive oil

• 1 cup whole almonds, toasted

• 1/2 cup plain Greek-style or whole-milk yogurt (optional)

• 1/2 teas. paprika, sweet or hot (smoked paprika works well)

Description

Chow