Bell Pepper-And-Potato Tagine Over Couscous (6.5 PTS)

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 3/4 cups	109g / 3.8oz	Diced onion
2 tablespoons	30ml	Tomato paste
1 1/2 teaspoons	7.5ml	Dried mint flakes
1/2 teaspoon	2.5ml	Crushed red pepper
6		Garlic cloves - crushed
2		Peeled baking potatoes - (about 1 pound)
		Cut into 6 wedges
2 cups	474ml	Red bell pepper strips - (1-inch)
2 cups	474ml	Green bell pepper strips - (1-inch)
1 teaspoon	5ml	Salt
15 1/2 oz	440g	Canned chickpeas - drained
		(garbanzo beans)
3 cups	187g / 6.6oz	Chopped seeded tomato - (about 2 pounds)
3 cups	711ml	Water
1 teaspoon	5ml	Harissa - (optional)
3/4 cup	177ml	Uncooked couscous
3 tablespoons	45ml	Chopped Fresh parsley

Recipe Instructions

Harissa is a fiery-hot condiment available in Middle Eastern markets.

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion

and next 5 ingredients (onion through potatoes); cook 10 minutes,

stirring occasionally. Add the bell peppers, salt, and chickpeas;

saute for 5 minutes. Stir in tomato and water, Bring to a boil;

partially cover, reduce heat, and simmer for 25 minutes or until the

potatoes are tender. Remove vegetables with a slotted spoon. Set

aside; keep warm. Reserve 1 cup of cooking liquid.

2. Bring reserved cooking liquid to a boil in a medium saucepan; stir

in harissa if desired. Gradually stir in couscous. Remove from heat,

cover and let stand for 5 minutes. Fluff with a Fork. Serve with

vegetables, sprinkle with chopped parsley.

Yield: 5 servings (serving size: about 1 1/3 cups tagine and 1/2 cup

couscous).

CALORIES 382 (11% from fat); FAT 4.6 g (sat 0.7g, mono 1.9g, poly

1.5g); PROTEIN 13.6 g; CARB 74.3 g; FIBER 9 g; CHOL 0 mg; IRON 4.5 mg;

SODIUM 596 mg; CALC 77 mg

Source:
Cooking Light Magazine, July 2000, page 132

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