TAGINE OF SPRING VEGETABLES WITH SPICED TOMATO BROTH AND COUSCOUS

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TAGINE OF SPRING VEGETABLES WITH SPICED TOMATO BROTH AND COUSCOUS Makes 4

servings

 

INGREDIENTS

2 cups vegetable broth

2 cloves garlic, peeled

2 thin slices fresh ginger

1 tsp coriander

1 tsp cumin

1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices

1 tbsp tomato paste

1 cup baby carrots

1 cup cauliflower florets

1 medium zucchini, cut into 1/2-inch slices

1/2 cup sliced radishes

1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms,

quartered)

1 cup frozen pearl onions

1 cup cherry tomatoes

2 cloves garlic, peeled and minced

2 tbsp extra-virgin olive oil

1 tbsp garam masala spice (found in supermarkets)

2 cups roughly chopped mustard greens

3 cups cooked whole-wheat couscous

PREPARATIONS

Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes.

Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat

dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add

tomato paste and stir. Season with salt and pepper. Reserve and keep warm.

Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with

cold water; drain again. Toss all veggies, except mustard greens, with minced

garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala

and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to

oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and

pour 1/2 cup broth in each.

 

 

 

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