How To Make Vegetable tagine with almond & chickpea couscous
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Serves:
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1 cup vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Salt and pepper to taste
- 1/4 cup sliced almonds
- 2 cups cooked couscous
Instructions
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In a large skillet, heat some oil over medium heat. Add the onion and garlic and sauté until fragrant.
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Add the carrots, zucchini, and bell pepper. Cook until the vegetables start to soften.
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Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, and pepper.
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Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, or until the vegetables are tender.
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While the tagine is simmering, prepare the couscous according to the package instructions.
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Toast the sliced almonds in a dry skillet until golden brown.
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Serve the vegetable tagine over the almond and chickpea couscous, and sprinkle with the toasted almonds.
Nutrition
- Calories : 300kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 620mg
- Total Carbohydrates : 51g
- Dietary Fiber : 10g
- Sugar : 10g
- Protein : 10g
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