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Bell Pepper-And-Potato Tagine Over Couscous (6.5 PTS)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 teaspoons 10ml Olive oil

    2. 1 3/4 cups 109g / 3.8oz Diced onion

    3. 2 tablespoons 30ml Tomato paste

    4. 1 1/2 teaspoons 7 1/2ml Dried mint flakes

    5. 1/2 teaspoon 2 1/2ml Crushed red pepper

    6. 6 Garlic cloves - crushed

    7. 2 Peeled baking potatoes - (about 1 pound) Cut into 6 wedges

    8. 2 cups 474ml Red bell pepper strips - (1-inch)

    9. 2 cups 474ml Green bell pepper strips - (1-inch)

    10. 1 teaspoon 5ml Salt

    11. 15 1/2 oz 440g Canned chickpeas - drained (garbanzo beans)

    12. 3 cups 187g / 6.6oz Chopped seeded tomato - (about 2 pounds)

    13. 3 cups 711ml Water

    14. 1 teaspoon 5ml Harissa -

    15. 3/4 cup 177ml Uncooked couscous

    16. 3 tablespoons 45ml Chopped Fresh parsley

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Harissa is a fiery-hot condiment available in Middle Eastern markets.

    2. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes); cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas; saute for 5 minutes. Stir in tomato and water, Bring to a boil; partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove vegetables with a slotted spoon. Set aside; keep warm. Reserve 1 cup of cooking liquid.

    3. Bring reserved cooking liquid to a boil in a medium saucepan; stir in harissa if desired. Gradually stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a Fork. Serve with vegetables, sprinkle with chopped parsley. Yield: 5 servings (serving size: about 1 1/3 cups tagine and 1/2 cup couscous). CALORIES 382 (11% from fat); FAT 4.6 g (sat 0.7g, mono 1.9g, poly 1.5g); PROTEIN 13.6 g; CARB 74.3 g; FIBER 9 g; CHOL 0 mg; IRON 4.5 mg; SODIUM 596 mg; CALC 77 mg

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