Spicy Vegetable Tagine With Couscous

Spicy Vegetable Tagine With Couscous
Susie Cushner
Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

2
tablespoons
extra-virgin olive oil
1
medium onion, chopped
2
medium garlic cloves, minced
2
large carrots, scrubbed and cut into 1-inch pieces
1
medium red bell pepper, cored and cut into thin strips
2 1/2
cups
vegetable stock or canned broth
1
teaspoon
turmeric
1
small cinnamon stick
1
teaspoon
curry powder
1
teaspoon
cumin
1
large zucchini, cut into 1-inch pieces
1
medium eggplant, cut into 1-inch pieces
1/4
cup
golden raisins
3
tablespoons
chopped fresh cilantro
1
cup
instant couscous

Directions

  1. In a large, high-sided skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, bell pepper, stock, and spices and bring to a boil. Reduce to a simmer and cook for 10 minutes. 
  2. Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.
  3. Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine garnished with the remaining cilantro.
     
Rori Spinelli-Trovato
February 2001

Nutritional Information

  • Per Serving
  • Calories 348
  • Calcium 73 mg
  • Carbohydrate 61 g
  • Cholesterol 0 mg
  • Fat 8 g
  • Fiber 10 g
  • Iron 2 mg
  • Protein 10 mg
  • Sat Fat 1 g
  • Sodium 1992 mg
What does this mean? See Nutrition 101.