Zov's Vegetable Tagine With Couscous

Recipe Ingredients

1		Asparagus - trimmed
1/2 lb	227g / 8oz	Haricots verts (small French green beans)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Yellow onion - peeled, and (large)
		Roughly chopped
5		Celery stalks - trimmed, and cut on
		The diagonal into 1 1/2" chunks
2		Carrots - peeled, and (large)
		Thinly sliced, plus
4		Carrots - peeled, and cut on (large)
		The diagonal into 1" chunks
2		Leeks, white and light green part - halved lengthwise, (large)
		Then thinly sliced
12		Mushrooms - quartered (large)
6		Garlic cloves - minced or chopped
4		Ripe tomatoes - diced
2		Yellow bell peppers - cored, seeded,
		And cut into 1" chunks
1		Green bell pepper - cored, seeded,
		And cut into 1" chunks
5		Japanese eggplants - trimmed, and cut
		Into 1 1/2" chunks
7		Red new potatoes - quartered (medium)
6 oz	170g	Tomato paste
1 cup	237ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Minced fresh Italian flat-leaf parsley
4 tablespoons	60ml	Minced fresh basil
2		Couscous - (12 oz ea)
1/2 cup	118ml	Hot water - almost simmering,
		But not boiling

Recipe Instructions

Bring a pot of water to a boil; add asparagus and cook until just barely tender. Drain and refresh with cold water. Drain again; set aside.

Bring pot of water to a boil; add haricots verts and boil until cooked tender-crisp. Drain and refresh with cold water. Drain again; set aside.

In a large Dutch oven or pot, add oil. Heat on high heat until very hot, but not smoking. Add onion, celery, 2 thinly sliced carrots, and leeks. Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.

Add mushrooms and garlic; cook 1 minute. Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes. Add tomato paste, 1 cup water, salt and pepper. Stir to combine. Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes. Should have a stew-like consistency.

Stir in parsley and basil. Taste and adjust seasonings if necessary. Place couscous in a large bowl. Pour 1/2 cup water over top. Add salt and pepper to taste. Toss.

Presentation: Place couscous on large serving platter. Top with vegetable tagine mixture. Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid. If you have excess juices, serve them in a sauce boat on the side. Garnish with reserved asparagus and haricots verts.

This recipe yields 12 servings.

Nutritional data per serving: Calories, 384; protein, 13 grams; carbohydrates, 77 grams; fat, 0.5 gram; cholesterol, none; sodium, 59 milligrams.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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