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)
dried Chile pepper (crushed in a mortar)
small zucchini (washed and sliced)
small Eggplant (cubed)
- 1 pinch
- 1 cup
- ½ cup
canned chickpeas (rinsed and drained)
ripe tomatoes (washed; trimmed and quartered)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup
Parsley leaf (to garnish)
- Cilantro (sprigs)
In a pot of boiling water, prepare couscous according to the package instructions. Fluff couscous with a fork and keep warm.
For Tajine Vegetables:
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.
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.
Spread warm couscous on a platter and top with vegetables. Garnish with parsley leaves and cilantro sprigs. Serve.