Couscous with Vegetable Tagine

Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.

It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.

Couscous with Vegetable Tagine

Ingredients:

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method:


1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine

Serves: 4
Rating: