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Moroccan Vegetable Tagine With Couscous

Veg.with.Lisa's picture
Ingredients
  Olive oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Teaspoon, freshly ground (use as per taste)
  Cous cous 1 Cup (16 tbs) ((I like to use whole wheat cous cous))
  Saffron 1 Pinch
  Black olives 1⁄2 Cup (8 tbs), pitted and chopped (preferably oil-cured )
  Cherry tomatoes 1 Cup (16 tbs)
  Canned chickpeas 15 Ounce, drained and rinsed (in 1 can, optional) (Optional)
  Fresh parsley/Cilantro 1⁄2 Cup (8 tbs), chopped (plus additional for garnish)
  Lemon juice 1⁄2 Medium
  Harissa oil 1 Tablespoon (for optional garnish) (Optional)
  Fresh tomatoes 1 1⁄2 Cup (24 tbs), chopped (okay to substitute 1 (15 ounce) can chopped tomatoes plus juice)
  Mushroom 2 Cup (32 tbs), sliced
  Red pepper/Yellow pepper 1 Medium, cored and seeded, cut into thin strips
  Onion 1 Large, chopped (about 2 cups)
  Garlic 3 Clove (15 gm), chopped
  Carrot 1 Medium, sliced into ½ inch thin coins
  Cumin 1 Teaspoon, ground
  Paprika 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Sweet potato 1 Small, peeled (or scrubbed if organic) and cut into 1 inch chunks (about 1 cup)
  Taro root/White potato 1 Small, peeled and cut into 1 inch chunks (about 1 cup)
  Egg plant chunks with skin 1 1⁄2 Cup (24 tbs)
  Lemon wedges 5 Medium (for optional garnish) (Optional)
Directions

MAKING
1. In large soup pot heat oil over medium heat.
2. Cook adding onion, garlic and carrot and stir 5 to 6 minutes.
3. Add cumin, paprika, turmeric, cayenne pepper and cinnamon to pot.
4. Continue to cook and stir for 3 to 4 more minutes, until spices are fragrant.
5. Add sweet potato, taro root or white potato, eggplant, pepper strips and mushrooms to pot and stir well.
6. Stir in tomatoes, water, salt and pepper to taste.
7. Cover and simmer over medium heat 12 to 15 minutes, until vegetables are tender.
8. Cook cous cous according to package directions and set aside.
9. Stir saffron, olives, cherry tomatoes, and chickpeas into tagine.
10. Remove from heat and stir in fresh herbs and lemon juice.

SERVING
11. Garnish with additional chopped herbs, a drizzle of harissa oil and lemon wedges.
12. Serve hot over cous cous.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
8

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