Bell pepper and potato tagine over couscous

Recipe Information

Ingredients

• 2 teaspoons olive oil

• 1 3/4 cups onion, diced

• 2 tablespoons tomato paste

• 1 1/2 teaspoons dried mint flakes

• 1/2 teaspoon red pepper flakes

• 6 garlic cloves, crushed

• 2 peeled baking potatoes, each cut into 6 wedges

• 2 cups red bell pepper, cut into one-inch strips

• 2 cups green bell pepper, cut into one-inch strips

• 1 teaspoon salt

• One 15 1/2-ounce can garbanzo beans, drained

• 3 cups tomatoes, chopped and seeded

• 3 cups water

• 1 teaspoon harissa (optional)

• 3/4 cup uncooked couscous

• 3 tablespoons fresh parsley, chopped

Directions

• In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, tomato paste, mint flakes, red pepper, garlic, and potatoes to the Dutch oven. Sauté for 10 minutes while stirring occasionally. Place the green and red bell peppers, chickpeas, and salt in the Dutch oven, and continue sautéing for 5 minutes longer.

• Add the chopped tomatoes and water to the Dutch oven. After bringing the mixture to a boil, partially cover with a lid, reduce the heat, and simmer until the potatoes are soft (about 25 minutes).

• Once the potatoes are soft, use a slotted spoon to remove the vegetables from the Dutch oven. Set the vegetables aside, but keep them warm. Take 1 cup of the remaining cooking liquid and place in a medium saucepan.

• Bring the liquid in the saucepan to a boil. Add harissa, if desired, and couscous. Stir the mixture, cover the saucepan, and remove from the heat. Allow the couscous mixture to stand for 5 minutes. After 5 minutes, fluff the mixture with a fork and place equal portions onto 5 plates. Top with vegetables and sprinkle with parsley.

Nutrition (per serving)

• Calories: 382 cal

• Total fat: 5g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Polyunsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 596mg

• Carbohydrate: 74g

• Fiber: 9g

• Protein: 14g