Our week has been stressful, so I took advantage of half a day off to do something I love: cook! The Pirate and I love the Moroccan version of tagine (a sort of "stewed stuff served over couscous" thing), but don't own a tagine (a large, flat clay dish with a high conical lid that captures the cooking steam and sends it to the outside of the dish, keeping the contents moist). Instead, we use a Dutch oven whose lid is studded with little nubs that serve much the same function, directing the steam and juices back down into the food. Because the spices are complicated, we take an important shortcut: Nirmala's Kitchen Moroccan Tajine Blend.

Junglemonkey Tagine
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4 tablespoons olive oil
1 large sweet potato, cubed
1 massive onion (or 2 small onions), cubed
5 carrots, cut into 3/4" slices
8 stalks celery, cut into 3/4" slices
1/4 pound fresh green beans, trimmed
1 bell pepper (any color), cut into 1" cubes
olives
3 heaping tablespoons Nirmala's Kitchen Moroccan Tajine Blend
2 vegetable bouillon cubes
1/2 cup water

optional:
raisins
cranberries
lemons
apricots
apples
diced cooked meat
cashews

In a really big, deep skillet (my Dutch oven), braise the sweet potato and onion in the olive oil for about five minutes over medium heat. Add the carrots and celery and continue cooking for about five more minutes. Throw in the green beans and bell pepper, along with the Tajine Blend and vegetable bouillon. Stir until spices are evenly distributed and turn the heat to low. Add any fruit, meat or nuts now. If the spices start to stick to the bottom of the pot, pour the water in a little at a time. Cook covered over the lowest possible heat, stirring occasionally. Serve over couscous.