Bell Pepper-and-Potato Tagine Over Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 11%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.6g
  • Carbohydrate: 74.3g
  • Fiber: 9g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 596mg
  • Calcium: 77mg


  • 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


  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.
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