Moroccan Vegetable Tagine

Rinse and dry all produce. Roughly chop prunes and apricots. Cut the woody bottoms off of asparagus, about 1-2 inches, and discard. Slice the rest of the asparagus into 1 inch pieces. Peel and dice the onion. Dice the bell pepper, removing seeds, stem and pith. Peel carrots and cut into 1 inch-long pieces that are about 1/2 inches thick (you may need to cut the larger pieces in half lengthwise).

Place a small pot with 2 cups of water on to boil for the couscous. Heat a large sauté pan on medium-high heat, and add the 2T olive oil. Add carrots and cook for 4 minutes, stirring only occasionally to develop color. Add onions and bell pepper, season with salt and pepper, and cook for 4 more minutes.

Once the water is boiling in the small pot, add couscous while stirring. Remove from heat to let the couscous absorb water.

Add spice mix to cooking vegetables along with the cinnamon stick, dried fruit and pine nuts. Cook for 3 minutes, and add vegetable stock. Continue to cook for 10 minutes or until carrots are fork tender.

Add asparagus at the last moment and remove from heat. Remove the cinnamon stick with a slotted spoon and discard. Fluff the couscous with a fork.

To serve, place a bed of couscous in each bowl, and top with vegetable tagine. Enjoy!