Rating: 3.5 stars
62 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 11
Rori Spinelli-Trovato

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Credit: Susie Cushner

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 73mg; 348 calories; carbohydrates 61g; fat 8g; fiber 10g; iron 2mg; protein 10mg; saturated fat 1g; sodium 1992mg.
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