Travis loved helping with the spices that went into this second recipe from his Made in Morocco Raddish Kids, especially after a spice lesson yesterday. The original recipe called for chicken, but as always I appreciate that Raddish provides full instructions for a vegan alternative, in this case, a beautiful cauliflower version!
For the tagine:
- 1 head cauliflower
- 1/2 teaspoon turmeric
- 3/4 teaspoon coriander
- 1/4 teaspoon ground ginger
- 1 teaspoon cumin
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons + 2 tablespoons olive oil, divided
- 1/2 cup chopped dried apricots
- 1 chopped onion
- 3 minced garlic cloves
- 1 (15-ounce) drained can chickpeas
- 1/2 cup vegetable broth
For the couscous:
- 1 tablespoon olive oil
- 1 and 1/2 cups vegetable broth
- 1 and 1/2 cups couscous
- To prepare the tagine, core the cauliflower and chop into florets. Toss with the turmeric, coriander, ginger, cumin, cinnamon, salt, and 2 teaspoons olive oil.
- Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add the cauliflower mixture; cook for 5 minutes. Add the dried apricots, onion, and garlic; cook for an additional 6 minutes.
- Add the chickpeas and 1/2 cup broth, then bring to a boil. Cover, reduce heat to low, and cook for 10 minutes.
- Meanwhile, prepare the couscous: Combine 1 tablespoon olive oil and 1 and 1/2 cups broth in a saucepan. Bring to a boil. Remove from heat and add the couscous. Cover and let stand for 5 to 10 minutes. Fluff with a fork before serving.
- Top the couscous with the cauliflower mixture to serve!