Moroccan-Spiced Chickpea & Apricot Tagine with Herbed Couscous

Ingredients

• 1 can chickpeas, 15oz, drained and rinsed
• 1/2 medium onion, diced
• 3/4 cup zucchini, cubed
• 1/4 cup dried apricots, chopped
• 3/4 cup vegetable broth, low-sodium
• 3/4 teaspoon ground cumin
• 1 teaspoon fresh ginger, minced, or 1/2 tsp ground
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 1/2 tablespoon olive oil
• 1/2 cup couscous, dry
• 0.8 cup water, for couscous
• 1/4 cup fresh cilantro, chopped
• 2 tablespoon fresh mint, chopped
• 1 tablespoon vegetable broth, for couscous
• 1 tablespoon lemon juice, fresh
• 1 pinch sea salt, to taste
• 1 pinch black pepper, to taste
• 3 tablespoon sliced almonds, for garnish
• 2 tablespoon pomegranate seeds, optional garnish

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Sauté diced onion and minced garlic for 2-3 minutes until softened and fragrant.

2. 2

   Add ground cumin, ginger, cinnamon, turmeric, and paprika. Stir constantly for 1 minute to bloom the spices.