Vegetable Tajine with Couscous
If you like vegetable stew, you’ll love tajine.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 tbsp extra virgin olive oil
- 1 cup onions
- 1 tbsp garlic finely minced
- 3 large pinches saffron
- 1/2 cup acorn squash diced
- 1 cup carrots
- 1 cup chickpeas
- 1/2 cup fresh apricots
- 1 cup tomatoes diced
- 3 cups vegetable stock
- 1 cup diced red peppers (1/2-cm) pieces
- 1 cup zucchini (1/2-cm) pieces
- Salt and pepper
- 2 cups couscous cooked
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium-sized saucepan, add olive oil, onions, cinnamon, ginger, garlic and saffron.
- Cook over medium-low heat for two minutes to bring out the flavour of the spices and onions.
- Add acorn squash, carrots, chickpeas, figs, apricots, tomatoes and stock or water. Stir.
- Cover and simmer over medium-low heat for 15 minutes. Stir in red pepper and zucchini, and cook for another five minutes until zucchini is soft. Season to taste with salt and pepper.
- Prepare couscous as per package. Add chili flakes, mint and parsley. Season to taste.
- Divide couscous mixture into six bowls, and add tajine on top of each bowl.
Recipe Notes
Per serving: 289 calories, 9 g protein, 9 g fat (2 g saturated fat), 44 g carbohydrates, 8 g fibre, 4 mg cholesterol, 324 mg sodium
