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Vegetable Tagine with Couscous
(1 vote)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
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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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For Tagine Vegetables
- 3 Tbsps butter
- 2 cups Butternut squash (peeled and cut into chunks)
- 8 ozs fresh Green beans (washed and trimmed)
- ¼ head white Cabbage (shredded)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 dried chili 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)
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.
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