Vegetable Tagine with Couscous

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Vegetable Tagine with Couscous
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
337
calories
Calories

Healthy, because

Even smarter

Nutritional values

This vegetable tagine is packed with vitamins and minerals, while the couscous adds valuable carbs for energy.

Feel free to substitute the couscous for brown rice, quinoa or whichever grain you prefer.

1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein11.94 g(12 %)
Fat10.76 g(9 %)
Carbohydrates57.36 g(38 %)
Sugar added0 g(0 %)
Roughage13.22 g(44 %)
Vitamin A501.54 mg(62,693 %)
Vitamin D0 μg(0 %)
Vitamin E1.91 mg(16 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.99 mg(42 %)
Vitamin B₆0.67 mg(48 %)
Folate179.24 μg(60 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.49 μg(12 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C128.28 mg(135 %)
Potassium1,428.15 mg(36 %)
Calcium166.62 mg(17 %)
Magnesium97.92 mg(33 %)
Iron3.82 mg(25 %)
Zinc1.56 mg(20 %)
Saturated fatty acids5.79 g
Cholesterol23.25 mg

Ingredients

for
4
For Couscous
salt
1 ¼ cups Couscous
For Tagine Vegetables
3 tablespoons butter
2 cups Butternut squash (peeled and cut into chunks)
8 ounces fresh Green beans (washed and trimmed)
¼ head white Cabbage (shredded)
2 cloves garlic (peeled and finely chopped)
1 dried chile pepper (crushed in a mortar)
3 small zucchini (washed and sliced)
1 small Eggplant (cubed)
1 pinch Saffron
1 cup vegetable stock
½ cup canned chickpeas (rinsed and drained)
4 ripe tomatoes (washed; trimmed and quartered)
salt (to taste)
freshly ground Black pepper (to taste)
¼ cup parsley (to garnish)
cilantro (sprigs)
How healthy are the main ingredients?
Butternut squashGreen beanschickpeasparsleygarlicsalt

Preparation steps

1.
For Couscous:
2.
In a pot of boiling water, prepare couscous according to the package instructions. Fluff couscous with a fork and keep warm.
3.

For Tagine Vegetables:

4.
Heat the butter in a tajine over medium heat. Add the pumpkin, beans and cabbage and cook for about 4 minutes. Add the garlic and crushed chili and saute briefly. Add the zucchini and eggplant, cover and cook for an additional 4 to 5 minutes.
5.

Combine the saffron and vegetable stock and pour into the tagine. Stir in the chickpeas and tomatoes, cook covered for another 5 minutes. Season to taste with salt and pepper.

6.
Spread warm couscous on a platter and top with vegetables. Garnish with parsley leaves and cilantro sprigs. Serve.