Instructions: Put apricots to soak in hot water for about 1/2 hour.

Put the couscous in a shallow baking pan or ceramic dish, about 9 inches square and 2 inches high. Bring the water to a boil with the cinnamon and pour over the couscous. Cover the pan with foil and let the couscous sit for 5 to 10 minutes. Fluff with a fork.

Bring the broth to a boil. Cook the vegetables in the broth until tender but not soft. Remove with a slotted spoon and set aside

Add the onions to the broth and cook until tender and translucent, 10 or 15 minutes over moderate heat. Add the garlic, spices, 2 tablespoons of the cilantro (I added some dried basil instead) and the tomatoes; cook for 2 minutes more. Add the vegetables and stir till reheated. Adjust seasoning and add lemon juice, if desired.

NOTES : Spicy!

Although the couscous calls for cinnamon, the Tagine has so much flavour that you could easily leave the cinnamon out. You might want to go easy on the apricots, too, or leave them out, if your husband finds them too dessert-like. This is a good recipe for using up leftover bits of vegetables towards the end of the week.

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