Tagine Of Spring Vegetables With Spiced Tomato Broth And Couscous

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2 cups vegetable broth

2 cloves garlic, peeled

2 thin slices fresh ginger

1 teaspoon coriander

1 teaspoon cumin

1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices

1 tablespoon tomato paste

1 cup baby carrots

1 cup cauliflower florets

1 medium zucchini, cut into 1/2-inch slices

1/2 cup sliced radishes

1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)

1 cup frozen pearl onions

1 cup cherry tomatoes

2 cloves garlic, peeled and minced

2 tablespoons extra-virgin olive oil

1 tablespoon garam masala spice (found in supermarkets)

2 cups roughly chopped mustard greens

3 cups cooked whole-wheat couscous

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