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
Sat fat 1g
How to Make It
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.
Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.
Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine garnished with the remaining cilantro.
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