ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bell Pepper-and-Potato Tagine Over Couscous

Yield 5 servings (serving size: about 1 1/3 cups tagine and 1/2 cup couscous)
Harissa is a fiery-hot condiment available in Middle Eastern markets.

Ingredients

  • 2 teaspoons olive oil
  • 1 3/4 cups diced onion
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried mint flakes
  • 1/2 teaspoon crushed red pepper
  • 6 garlic cloves, crushed
  • 2 peeled baking potatoes, each cut into 6 wedges (about 1 pound)
  • 2 cups (1-inch) red bell pepper strips
  • 2 cups (1-inch) green bell pepper strips
  • 1 teaspoon salt
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 3 cups chopped seeded tomato (about 2 pounds)
  • 3 cups water
  • 1 teaspoon harissa (optional)
  • 3/4 cup uncooked couscous
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 382
  • caloriesfromfat 11 %
  • fat 4.6 g
  • satfat 0.7 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 13.6 g
  • carbohydrate 74.3 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 596 mg
  • calcium 77 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes); cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas; saute for 5 minutes. Stir in tomato and water. Bring to a boil; partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove vegetables with a slotted spoon. Set aside; keep warm. Reserve 1 cup of cooking liquid.

  2. Bring reserved cooking liquid to a boil in a medium saucepan; stir in harissa, if desired. Gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables; sprinkle with chopped parsley.