char broil 2 burner grill cover Goat Tagine with Fennel and Pumpkin

Place tagine, casserole, or heavy pan based on a Coke grill on a low burner.Add tomato Ding and chopped garlic.Heat the grill to high oil and color the goats and onions well.Add carrots, apricots, dates, 1/2 cup chicken soup, cumin, coriander, chili, ginger, cinnamon, chopped coriander and parsley and transfer to tagine.Season with salt and pepper and stir well.BBQ fennel and pumpkin until caramelized and add ingredients to tagine.Top with saffron lines and cherry tomatoes.Increase the heat under tagine until the liquid simmers, then cover it, reduce the heat to low and cook for 1 1/2 hours.Place the garlic in a bowl, season with salt and pepper, and then add extra virgin olive oil.Pour boiling chicken nuggets or water on it and cover it with plastic wrap for 5 minutes.Remove the film, gently scrape the sofa that works in the bowl with a large spoon, and separate the grain.Fold the pomegranate and walnuts and decorate them with local raspberries.To serve, place tagine and couscous on the table, or season the couscous separately in a bowl, place the tagine on it, and use the Italian parsley, coriander