Vegetarian Tagine With Walnuts And Dried Fruit

[ButterSticks]

2 tbsp olive oil
2 medium onions sliced
1 red pepper sliced
2 tsp chopped garlic
1 tsp each of turmeric and ground ginger
1/2 tsp each of ground cinnamon and cayenne pepper
1 cup of vegetable broth
1- 19oz can diced tomatoes
2 cups each of chopped carrots and green beans
1 cup each of halved dried apricots and halved dried figs
1-19oz can of chick peas, drained
2 cups of chopped zucchini
1-1/2 cups toasted, coarsely chopped walnuts
salt and pepper to taste
2 cups of uncooked couscous

1. In a heavy saucepan, heat oil over medium heat. Saute onions until softened. Add red repper, garlic and spices; cook for five minutes. Add broth, tomatoes, carrots, beans, apricots and figs. Bring to a simmer, cover and cook for about 30 minutes or until vegetables are tender.

2. Add chick peas and zucchini and cook for about 10 minutes or until the zucchini is tender. Stir in walnuts and season with salt and pepper.

3. Cook couscous according to package directions. Serve tagine over couscous.

NOTE: Chicken or lam may be added if desired. Saute one pound of bite sized cubes of meat in olive oil until golden. Add meat when broth is added and follow about recipe, adding 15 minutes to simmer time.