BELL PEPPER-AND-POTATO TAGINE OVER COUSCOUS

[JJ Judkins]

* Exported from MasterCook *

BELL PEPPER-AND-POTATO TAGINE OVER COUSCOUS (6.5 PTS)

Recipe By :Cooking Light Magazine, July 2000, page 132
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 3/4 cups diced onion
2 tablespoons tomato paste
1 1/2 teaspoons dried mint flakes
1/2 teaspoon crushed red pepper
6 garlic cloves -- crushed
2 peeled baking potatoes -- (about 1 pound)
cut into 6 wedges
2 cups red bell pepper strips -- (1-inch)
2 cups green bell pepper strips -- (1-inch)
1 teaspoon salt
15 1/2 ounces canned chickpeas -- drained
(garbanzo beans)
3 cups chopped seeded tomato -- (about 2 pounds)
3 cups water
1 teaspoon harissa -- (optional)
3/4 cup uncooked couscous
3 tablespoons chopped Fresh parsley

Harissa is a fiery-hot condiment available in Middle Eastern markets.

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion
and next 5 ingredients (onion through potatoes); cook 10 minutes,
stirring occasionally. Add the bell peppers, salt, and chickpeas;
saute for 5 minutes. Stir in tomato and water, Bring to a boil;
partially cover, reduce heat, and simmer for 25 minutes or until the
potatoes are tender. Remove vegetables with a slotted spoon. Set
aside; keep warm. Reserve 1 cup of cooking liquid.

2. Bring reserved cooking liquid to a boil in a medium saucepan; stir
in harissa if desired. Gradually stir in couscous. Remove from heat,
cover and let stand for 5 minutes. Fluff with a Fork. Serve with
vegetables, sprinkle with chopped parsley.

Yield: 5 servings (serving size: about 1 1/3 cups tagine and 1/2 cup
couscous).

CALORIES 382 (11% from fat); FAT 4.6 g (sat 0.7g, mono 1.9g, poly
1.5g); PROTEIN 13.6 g; CARB 74.3 g; FIBER 9 g; CHOL 0 mg; IRON 4.5 mg;
SODIUM 596 mg; CALC 77 mg







- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 49 Calories; 2g Fat (33.6% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0