Bell Pepper-And-Potato Tagine Over Couscous

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* Exported from MasterCook *

 

Bell Pepper-And-Potato Tagine Over Couscous

 

Recipe By : Cooking Light Magazine, July 2000, page 132

Serving Size : 5 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

Pasta, Couscous, Etc. Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 -- (about 1 pound)

cut into 6 wedges

2 cups red bell pepper strips -- (1-inch)

2 cups green bell pepper strips -- (1-inch)

1 teaspoon salt

15 1/2 ounces canned chickpeas -- drained

(garbanzo beans)

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

 

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

 

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.

 

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

couscous).

 

From Deborah Madison's " Inspired Vegetarian " column.

 

CALORIES 382 (11% from fat); FAT 4.6 g (sat 0.7g, mono 1.9g, poly 1.5g);

PROTEIN 13.6 g; CARB 74.3 g; FIBER 9 g; CHOL 0 mg; IRON 4.5 mg; SODIUM 596

mg; CALC 77 mg

 

 

 

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