This North African dish I found the recipe for in the current issue of Vegetarian Times. I’ve been receiving so many fresh dates from Sea Breeze lately so it was perfect recipe to try a lazy day like this. Tagine is a slow-cooked stew combining savory with sweet such as apricots, raisins or like in this case dates. Dates comes in many different kinds and is sticky and sweet. In contains very good amount of dietary fibers and flavanoids that is anti-flamatory as well as potassium and iron. I changed the recipe and omitted the lemon juice and added kale and corn to add more vegetables. I didn’t have a couscous so I served it with quinoa instead.
Bella has a slight fever so we’re cuddling and taking it easy today. I’m planning to go to a yoga class later and hopefully and wonderful walk in the sunshine.
1 cup kale, chopped (optional)
1/2 cup corn
Heat oil in a saucepan over medium heat. Add onion and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, cinnamon, and sauté 30 seconds. Add tomatoes, kale, corn, chickpeas and 1/4 cup water; simmer 10 minutes.
Meanwhile, toast couscous in small saucepan over medium heat 5 minutes or until fragrant. Add 1 1/4 cups water and bring to a boil. Remove from heat, cover and let stand for 5 minutes.
Stir dates and lemon juice into tagine and season with salt and pepper if desire. Serve over couscous and cilantro.