The fried almonds and the warm onion relish are what give this dish its rich texture; I make sure to have at least one almond slice and in every bite! Ingredients for curry:
1 teaspoon toasted saffron
2 medium tomatoes, diced
2 medium onions, diced
1 tablespoon of tomato paste
1 teaspoon grated ginger
1 teaspoon ras-el-hanout
4-6 cups of water
ground pepper to taste
seasonal vegetables
Ingredients for red-onion relish:
4 medium red onions
2 tablespoons ground ginger
1/2 cup of honey
cinnamon and golden raisins to taste
Combine and sautee first five ingredients until onions and tomatoes are soft. Add water and ras-el-hanout, and bring the broth to a gentle boil, then lower heat slightly. Add your choice of assorted vegetables, with root vegetables going first, followed by softer-fleshed squashes. My favorite combination includes cauliflower, zuchinni, and butternut squash. Cook until the root vegetables are soft and the squash just cooked. Meanwhile, carmelize the red onions in a separate pot for about 7 to 10 minutes and add ginger about halfway through. Pour in the honey, stir immediately and add golden raisins and cinnamon. I used about 1/2 cup of raisins and 2 teaspoons of cinnamon. Finally, heat two tablespoons of olive oil in a frying pan and coat about 1/2 cup of sliced almonds; allow almonds to brown slightly on low heat. When serving this dish, layer the curried vegetables over the cous-cous and garnish with relish and gently fried almonds.
This recipe was inspired by a piece on Morroccan cooking in the June 2007 issue of Gourmet magazine.
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