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1
In a large heavy saucepan over medium high heat, heat the oil, add the vegetables and saute for 6 to 10 minutes, stirring from time to time.
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2
Next add the ginger and garlic, continue to saute for 2 to 3 minutes then add turmeric, coriander, cumin and cinnamon stick and cook for an additional 5 to 8 minutes.
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3
Add the canned tomato and 1 cup of water; bring to a simmer, season with salt and pepper, add the raisins and skim.
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4
Allow to cook for 18 to 25 minutes until all vegetables are soft to the touch but not overcooked.
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5
Just before serving, add the preserved lemon, cut into large wedges and serve alongside couscous.
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6
Note: You can use just about any vegetable in this delicious vegetarian meal.
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7
If you wish to use zucchinis or green beans, add them halfway through the cooking so they do not become overcooked.
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8
I sometimes like to throw in a handful of black olives or the addition of some red chili flakes for a little heat.
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Although this dish is vegetarian, it is rich, big and hearty and for any red-blooded carnivore, this is a delicious and satisfying meal served with couscous or steamed rice.
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10
FOR THE COUSCOUS: In a saucepan, bring to a boil 4 cups of water to which you add the salt.
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Sprinkle on the couscous, stir well, remove from heat, cover the pot with a tightly fitting lid and let it sit for 12 minutes.
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12
Remove the lid to reveal a light and fluffy cooked couscous.
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13
Add a tablespoon of butter and gently stir in the roasted almonds.
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14
Transfer the couscous to a serving dish and serve immediately.
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15
Note: Refer to the cooking instructions of your quick cook couscous as water quantities vary from brand to brand.
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16
You may wish to add to your couscous freshly chopped parsley, dried apricots or other interesting ingredients as you wish.
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Chef Michael Bonacini
