Couscous, Carrot and Chickpea Tagine

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Couscous, Carrot and Chickpea Tagine
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein11.35 g(12 %)
Fat15.9 g(14 %)
Carbohydrates51.24 g(34 %)
Sugar added0 g(0 %)
Roughage10.88 g(36 %)
Vitamin A1,254.91 mg(156,864 %)
Vitamin D0 μg(0 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.47 mg(34 %)
Folate116.13 μg(39 %)
Pantothenic acid0.81 mg(14 %)
Biotin5.04 μg(11 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C72.92 mg(77 %)
Potassium1,067.44 mg(27 %)
Calcium89.83 mg(9 %)
Magnesium67.68 mg(23 %)
Iron2.99 mg(20 %)
Zinc1.16 mg(15 %)
Saturated fatty acids6.95 g
Cholesterol23.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ¾ cups
For the vegetables
3 tablespoons
clarified butter
3
carrots (cut into batons)
½ cup
Green bean (halved if long)
2 cloves
garlic (finely chopped)
1
dried Chile pepper (finely chopped)
2
small zucchini (cut into batons)
1
small Eggplant (diced)
1 cup
4
tomatoes (deseeded and chopped)
½ cup
canned chickpeas (drained)
1 pinch
powdered Saffron
¼ cup
4 sprigs
fresh parsley (to garnish)

Preparation steps

1.
Pour 300 ml boiling salted water on to the couscous and leave to swell for 5 minutes. Fluff up the couscous with a fork and keep warm.
2.
Heat the clarified butter in a large frying pan, add the carrots and beans and cook gently for 4 minutes. Add the garlic and chili and cook all together for a short time. Then add the courgettes and aubergine, cover and cook over a low heat for 4 minutes. Deglaze with vegetable stock, stir in the tomatoes and chickpeas, cover and simmer for a further 5 minutes. Season with salt, pepper and saffron.
3.
Toast the pine nuts in a dry frying pan.
4.
Transfer the couscous to a tagine dish and place the vegetables on top. Scatter with the toasted pine nuts and garnish with parsley.