"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.

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups tomato mixture, 1/2 cup couscous, 1/2 cup grilled vegetables, and 1 tablespoon pine nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

  • Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.

  • 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.

Nutrition Facts

462 calories; calories from fat 14%; fat 7.1g; saturated fat 1g; mono fat 3.2g; poly fat 2.2g; protein 15.8g; carbohydrates 95.5g; fiber 13.9g; cholesterolmg; iron 4.7mg; sodium 574mg; calcium 123mg.