Bell Pepper-and-Potato Tagine Over Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Harissa is a fiery-hot condiment available in Middle Eastern markets. Ingredients:
2 teaspoons olive oil |
1 3/4 cups diced onion |
2 tablespoons tomato paste |
1 1/2 teaspoons dried mint flakes |
1/2 teaspoon crushed red pepper |
6 garlic cloves, crushed |
2 peeled baking potatoes, each cut into 6 wedges (about 1 pound) |
2 cups (1-inch) red bell pepper strips |
2 cups (1-inch) green bell pepper strips |
1 teaspoon salt |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
3 cups chopped seeded tomato (about 2 pounds) |
3 cups water |
1 teaspoon harissa (optional) |
3/4 cup uncooked couscous |
3 tablespoons chopped fresh parsley |
Directions:
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.
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