Mediterranean Grilled Vegetable Tagine |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The idea for this dish came from a favorite restaurant offering. I changed it to fit what I had on hand at the time. I serve the tagine over couscous and top it with the vegetables. My family loves it. CLReader. Ingredients:
1 small red onion |
2 red bell peppers, quartered |
1 green bell pepper, quartered |
2 teaspoons balsamic vinegar |
1/2 teaspoon kosher salt, divided |
1 teaspoon olive oil, divided |
1 3/4 cups chopped onion |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon fennel seeds, crushed |
1/4 teaspoon ground cinnamon |
1 1/4 cups water, divided |
1/4 cup sliced pitted green olives |
1/4 cup golden raisins |
1/4 teaspoon freshly ground black pepper |
1 (28-ounce) can diced tomatoes, undrained |
6 small red potatoes, quartered |
cooking spray |
2/3 cup uncooked couscous |
1/4 cup pine nuts, toasted |
Directions:
1. Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in a zip-top plastic bag. Seal bag; toss well to coat.
2. Prepare grill.
3. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add cumin, fennel, and cinnamon; sauté 1 minute. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are just tender.
4. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
5. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.
|
|