How Do You Cook Tagine On A Trivet?
A tagine is a ceramic, cone-shaped cooking instrument used in Moroccan cooking. With its iconic dome-shaped lid, the tagine is used to cook couscous with vegetables, and various cuts of meat like lamb or chicken. A trivet can be used as a stand to place the tagine over hot coals. Most trivets are forged out of iron and have at least three legs. Cooks with intermediate cooking skills will enjoy cooking with a tagine over a trivet and coals. Pile about 4 cups of hardwood charcoal over a twisted page of newspaper on a hard surface, or in a charcoal grill. Light the paper and let the coals heat up. In about 20 to 30 minutes, the coals will be completely lit and appear almost gray. Place the trivet over top the hot coals. Place the water, couscous and saffron in the bottom of the tagine. Season with 1 tsp. of salt and a dash of fresh ground pepper. Add the cut onion, carrots, apricots and eggplant on top of the couscous. Toss the chopped lamb with the Middle Eastern spice blend, and place o
