Fall vegetable tagine with Israeli couscous
Use your favourite fall vegetables and add your choice of beans for a perfect quick vegetarian dinner.
SERVES
6
Ingredients
Vegtable Tagine Stew
- 3 tbsp olive oil (45 ml)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 tsp Moroccan spice mixture
- 1/2 red finger chile, chopped
- 1 cup chicken or vegetable stock
- 1 pound new potatoes (454 g), cut into bite-sized pieces
- 1 pound squash cut into bite-size chunks(454 gm) or pumpkin or sweet potato instead
- Salt and pepper to taste
- 1/4 cup pomegranate juice (50 ml)
- 1 tbsp brown sugar
- 1 small can chickpeas
- 2 cups (500 ml) good quality tomato sauce (or 1 small can of tomatoes)
- Chopped fresh coriander and mint
Israeli Couscous
- 1 3/4 cup vegetable stock
- 2 tbsp (25 ml) extra virgin olive oil
- 1/4 tsp ground sumac
- 1 cup Israeli couscous
- Salt and black pepper to taste
Garnish
- Fresh coriander, chopped
Directions
For the Vegetable Tagine
- In a medium pot, heat olive oil with onion, garlic and spices over medium-high for about four to six minutes or until soft and spices are fragrant.
- Add remaining ingredients and bring to a boil. Reduce to medium-low, cover and simmer until vegetables are tender and sauce is thickened about 30-35 minutes. Stir occasionally to prevent sticking. Adjust seasoning.
- Set aside for serving.
For the Couscous
- Meanwhile, in a small pot heat stock, olive oil, sumac, salt and pepper and bring to a boil. Add couscous, cover and simmer for 12 minutes. Remove from heat and let stand for five minutes. Serve with tagine.
- Just before serving sprinkle with freshly chopped coriander.
- Serve and enjoy!
