|
Heat 1 tablespoon olive oil in a medium Dutch
oven or pot over medium-high heat. Add the red
onions and carrots; cook until the onions
soften slightly, about 4 minutes. Add the ras
el hanout, ginger and 1/2 teaspoon salt; stir
to coat the vegetables. Add 3 cups water and
bring to a simmer. Cover and cook until the
carrots are tender, about 8 minutes.
Meanwhile, prepare the couscous as the label
directs. Puree 1 3/4 cups cilantro, 2
tablespoons water and the remaining 1
tablespoon olive oil in a food processor. Fluff
the couscous and stir in the cilantro paste.
Cover to keep warm.
|
