Moroccan Tagine with Couscous
Ingredients
- 2 cups dry Whole wheat couscous
- 2 cans (15 oz each) Chickpeas Drained.
- 3 cups Butternut squash Cubed.
- 3 large Carrots Sliced.
- 2 medium Red bell pepper Diced.
- 1 can (28 oz) Diced tomatoes
- 1 cup Dried apricots Halved.
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1/2 tsp Ground turmeric
- 2 cups Vegetable broth
- 1/2 cup Fresh parsley Chopped.
- 2 tbsp Olive oil
Steps
- Heat olive oil in a large pot or tagine over medium heat.
- Add butternut squash, carrots, and bell pepper. Sauté for 5 minutes.
- Add cumin, coriander, cinnamon, and turmeric. Stir for 1 minute.
- Add chickpeas, diced tomatoes, dried apricots, and vegetable broth.
- Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Meanwhile, prepare couscous according to package directions.
- Season tagine with salt and pepper to taste.
- Serve tagine over fluffy couscous and garnish with fresh parsley.
Nutrition Info (per serving)
| Calories | 425 kcal |
| Protein | 16 g |
| Carbohydrates | 82 g |
| Fat | 6 g |
| Fiber | g |
| Sugar | g |