Spicy Vegetable Tagine With Couscous

spicy-vegetable-tagine-couscous
Photo by Susie Cushner
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 1992 mg
    • Protein 10 mg
    • Carbohydrate 61 g
    • Fiber 10 g
    • Iron 2 mg
    • Calcium 73 mg

Ingredients

  1. Check 2tablespoons extra-virgin olive oil
  2. Check 1 medium onion, chopped
  3. Check 2 medium garlic cloves, minced
  4. Check 2 large carrots, scrubbed and cut into 1-inch pieces
  5. Check 1 medium red bell pepper, cored and cut into thin strips
  6. Check 2 1/2cups vegetable stock or canned broth
  7. Check 1teaspoon turmeric
  8. Check 1 small cinnamon stick
  9. Check 1teaspoon curry powder
  10. Check 1teaspoon cumin
  11. Check 1 large zucchini, cut into 1-inch pieces
  12. Check 1 medium eggplant, cut into 1-inch pieces
  13. Check 1/4cup golden raisins
  14. Check 3tablespoons chopped fresh cilantro
  15. Check 1cup 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.