extra-virgin olive oil
medium onion, chopped
medium garlic cloves, minced
large carrots, scrubbed and cut into 1-inch pieces
medium red bell pepper, cored and cut into thin strips
vegetable stock or canned broth
small cinnamon stick
large zucchini, cut into 1-inch pieces
medium eggplant, cut into 1-inch pieces
chopped fresh cilantro
- In a large, high-sided skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, bell pepper, stock, and spices and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.
- Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine garnished with the remaining cilantro.