Moroccan Green Vegetable Tagine

Method

1. Pre-heat the oven to 350 degrees.

For the Chermoula:

1. Puree all the ingredients in a food processor until almost smooth.
2. Slice the green chile peppers into 2-inch rings and combine in a bowl with the other vegetables.
3. Toss the vegetables with the chermoula and place into the bottom of a tagine or casserole dish.
4. Place into the oven and bake for 30-40 minutes until the vegetables are cooked through.

For the Couscous:

1. Place the couscous and the raisins in a heatproof bowl.
2. In a 1-quart saucepot, add the water or stock, 2 tablespoons of butter and salt to a boil.
3. Pour this over the couscous and immediately cover with plastic wrap to stem the couscous.
4. After 5 minutes, remove the plastic, fluff the couscous with a fork and add the almonds and remaining butter.
5. Serve the tagine with couscous. garnish with a dust of ras-al-hanout and drizzle of honey.