Cooking Index - Cooking Recipes & IdeasBell Pepper-And-Potato Tagine Over Couscous (6.5 PTS) Recipe - Cooking Index

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

Serves: 5 people

Recipe Ingredients

2 teaspoons 10mlOlive oil
1 3/4 cups 109g / 3.8ozDiced onion
2 tablespoons 30mlTomato paste
1 1/2 teaspoons 7.5mlDried mint flakes
1/2 teaspoon 2.5mlCrushed red pepper
6   Garlic cloves - crushed
2   Peeled baking potatoes - (about 1 pound)
  Cut into 6 wedges
2 cups 474mlRed bell pepper strips - (1-inch)
2 cups 474mlGreen bell pepper strips - (1-inch)
1 teaspoon 5mlSalt
15 1/2 oz 440gCanned chickpeas - drained
  (garbanzo beans)
3 cups 187g / 6.6ozChopped seeded tomato - (about 2 pounds)
3 cups 711mlWater
1 teaspoon 5mlHarissa - (optional)
3/4 cup 177mlUncooked couscous
3 tablespoons 45mlChopped 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


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

Cooking Light Magazine, July 2000, page 132


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.