Vegetable Tajine with Couscous
A tajine is a stew that originated in North Africa and is named after the pot in which it's cooked. If you prefer a hearty soup, simply add three more cups (750 mL) of vegetable stock and adjust the seasoning. To add some extra protein, top with slivered almonds.
3
Tbsp (45 mL) extra-virgin olive oil
1
cup (250 mL) onions, diced in 1/4-in. (1/2-cm) pieces
1 Tbsp (15 mL) each ground cinnamon and ginger
1 Tbsp (15 mL) garlic, finely minced
3
large pinches saffron
1/2 cup (125 mL) acorn squash, diced
1 cup (250 mL)
carrots, diced in 1/4-in. (1/2-cm) pieces
1 cup (250 mL)
chickpeas
1/2 cup (125 mL) fresh figs, peeled and cut in quarters
1/2 cup (125 mL) fresh apricots, peeled and cut in quarters
1
cup (250 mL) tomatoes, diced
3
cups (750 mL) vegetable stock or water
1 cup (250 mL) red peppers, diced in 1/4-in. (1/2-cm) pieces
1
cup (250 mL)
zucchini, diced in 1/4-in. (1/2-cm) pieces
Salt and pepper to taste
2 cups (500 mL)
couscous, cooked
2
pinches chili flakes
16
leaves mint, finely chopped
Large handful parsley, coarsely chopped
In a medium-sized saucepan, add olive oil, onions, cinnamon, ginger, garlic and saffron. Cook over medium-low heat for two minutes to bring out the flavour of the spices and onions. Add acorn squash, carrots, chickpeas, figs, apricots, tomatoes and stock or water. Stir. Cover and simmer over medium-low heat for 15 minutes. Stir in red pepper and zucchini, and cook for another five minutes until zucchini is soft. Season to taste with salt and pepper.
Prepare couscous as per package. Add chili flakes, mint and parsley. Season to taste. Divide couscous mixture into six bowls, and add tajine on top of each bowl.
Serves 6
Per serving: 289 calories, 9 g protein, 9 g fat (2 g saturated fat), 44 g carbohydrates, 8 g fibre, 4 mg cholesterol, 324 mg sodium
