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Spicy Vegetable Tagine With Couscous

Spicy Vegetable Tagine With Couscous
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2001

Nutritional Information

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

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.