Moroccan Vegetable Tagine with Couscous Recipe

Moroccan Vegetable Tagine with Couscous Recipes

Ingredients :

2 tsp margarine

1 medium Spanish or Bermuda sweet onion, cut into thin wedges

2 cups vegetable stock

1 tsp ground cumin

1 medium carrot, cut into matchsticks

1 large red bell pepper, cored, seeded and cut into strips

1 large yellow bell pepper, cored, seeded, and cut into strips

15-ounce can chickpeas, drained and rinsed

salt and freshly ground pepper to taste

1 medium zucchini, trimmed, quartered, and cut into 1-inch pieces

8 ounces precooked couscous

3 tbsp minced cilantro or parsley

Method :

  1. Heat margarine in a heavy medium saucepan. Add onion and cook, stirring, until soft but not brown, 2-3 minutes. Add vegetable stock, cumin, carrot, red and yellow bell peppers, and chickpeas. Season with salt and pepper. Bring mixture to a boil, then reduce heat to low, cover, and cook 2 minutes.

  2. Stir in zucchini and couscous, cover tightly, and remove from heat. Set aside 5 minutes to stem. Uncover and toss lightly to distribute vegetables. Before serving, add cilantro or parsley and toss again.

Serves 4

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