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Vegetable Tajine with Couscous

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Vegetable Tajine with Couscous
337
calories
Calories
0
Print
easy
Difficulty
25 min.
Preparation
ready in 45 min.
Ready in
Nutritions
1 serving contains
Fat10.76 g
Saturated Fat Acids5.79 g
Protein11.94 g
Roughage13.22 g
Sugar added0 g
Calorie337
Carbohydrates/g57.36
Cholesterol/mg23.25
Vitamin A/mg501.54
Vitamin D/μg0
Vitamin E/mg1.91
Vitamin B₁/mg0.33
Vitamin B₂/mg0.32
Niacin/mg4.99
Vitamin B₆/mg0.67
Folate/μg179.24
Pantothenic acid/mg1.1
Biotin/μg5.49
Vitamin B₁₂/μg0.02
Vitamin C/mg128.28
Potassium/mg1,428.15
Calcium/mg166.62
Magnesium/mg97.92
Iron/mg3.82
Zinc/mg1.56
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
For Couscous
1 ¼ cups
For Tajine Vegetables
3 tablespoons
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
1 cup
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 leaf (to garnish)
Cilantro (sprigs)
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Preparation

Preparation steps

Step 1/6
For Couscous:
Step 2/6
In a pot of boiling water, prepare couscous according to the package instructions. Fluff couscous with a fork and keep warm.
Step 3/6
For Tajine Vegetables:
Step 4/6
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.
Step 5/6
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.
Step 6/6
Spread warm couscous on a platter and top with vegetables. Garnish with parsley leaves and cilantro sprigs. Serve.

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