North African tagines often combine sweet and savory foods to play off the spices used to season them.
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.
2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 13/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.
3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 326.4mg||11 %|
|Potassium 957.9mg||25 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 56.3g|
|Protein 20.1g||29 %|
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Calories per serving: 412
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