Vegetable Tajine with couscous 

Vegetable Tajine with couscous
337 kcal


Preparation:25 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories337 kcal(17%)
Protein12 g(24%)
Fat11 g(14%)
Carbohydrates57 g(22%)
Added Sugar0 g(0%)
Roughage13 g(43%)

Recipe Development: EAT SMARTER


For servings

For Couscous
1 ¼ cupsCouscous
For Tajine Vegetables
3 tablespoonsbutter
2 cupsButternut squash peeled and cut into chunks
8 ouncesfresh Green beans washed and trimmed
¼ headswhite Cabbage shredded
2 clovesgarlic peeled and finely chopped
1dried Chile peppers crushed in a mortar
3small zucchini washed and sliced
1small Eggplant cubed
1 pinchSaffron powder
1 cupvegetable stock
½ cupscanned chickpeas rinsed and drained
4ripe tomatoes washed; trimmed and quartered
salt to taste
freshly ground Black pepper to taste
¼ cupsParsley leaf to garnish
Cilantro (sprigs)


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 Tajine 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 tajine. 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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