I’ve long coveted those conical earthenware bakers glazed with bright reds and oranges – but have never been able to justify devoting the cupboard space to something I would use maybe once or twice a year.  But not owning a tagine doesn’t stop me from making tagine.  And any recipe involving whole wheat couscous and cilantro get my attention.  This meal comes together lickety-split.  The combination of sweet (dates), tangy (lemon and tomato) and spicy (ginger, cinnamon, et al) makes for a delicious, warming and complex main dish.

Tagine with Chickpeas and Dates
Serves 4-6

1/4 cup vegetable broth
4 cloves garlic, minced
1 large onion, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/4 tsp. cinnamon
1 tbsp. fresh ginger, finely minced or microplaned
1 15 oz. can crushed tomatoes
2 15 oz. can garbanzo beans, drained and rinsed
1 cup whole wheat couscous
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup cilantro, chopped

Heat vegetable broth in a saucepan, add onion and cook until starting to brown, adding vegetable broth as needed to prevent onion from sticking.  Stir in the garlic, spices and minced fresh ginger and saute for about 30 seconds.  Add the tomatoes, chickpeas and 1/4 cup water.  Simmer for 10 minutes.

Meanwhile, toast the couscous in a small saucepan for about 5 minutes.  Add 1 3/4 cup water and bring to a boil.  Remove from the heat, cover and let stand for 5 minutes.  (Drain excess water if necessary.)

Stir the dates and lemon juice into the onion-tomato mixture and season with salt and pepper.  Ladle over the couscous and sprinkle with cilantro.

(This recipe comes from Vegetarian Times.  My only change was to use vegetable broth to saute the onions rather than olive oil.)