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

Recipe by Cooking Light July 2000

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

382 calories; calories from fat 11%; fat 4.6g; saturated fat 0.7g; mono fat 1.9g; poly fat 1.5g; protein 13.6g; carbohydrates 74.3g; fiber 9g; iron 4.5mg; sodium 596mg; calcium 77mg.
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