Bell Pepper-and-Potato Tagine Over Couscous

recipe
Harissa is a fiery-hot condiment available in Middle Eastern markets.

Yield:

5 servings (serving size: about 1 1/3 cups tagine and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

July 2000
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