Moroccan Vegetable Tagine with Couscous

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
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 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
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 355Calories from Fat 61

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 542 mg22.58%

Total Carbohydrates 65 g21.7%

Dietary Fiber 10 g40%

Sugars 5 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet