1. Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent. 2. Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant. 3. Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick. 4. Bring to a boil, breaking up tomatoes into large chunks with a spoon. 5. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times. 6. Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender. 7. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot. 8. Sprinkle almonds and cilantro over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
