Bell Pepper and Potato Tagine over Couscous Recipe

Bell Pepper and Potato Tagine over Couscous Recipe

  • 2 teaspoons olive oil
  • 1 3/4 cups diced onion
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon crushed red pepper
  • 6 garlic cloves, crushed
  • 2 baking potatoes, peeled and each cut into 6 wedges
  • 2 cups (1-inch) red bell pepper strips
  • 2 cups (1-inch) green bell pepper strips
  • 1 teaspoon salt
  • 1 (15.5 ounce) can chickpeas, drained
  • 3 cups chopped seeded tomato
  • 3 cups water
  • 1 teaspoon harissa (optional)
  • 3/4 cup uncooked couscous
  • 3 tablespoons chopped fresh parsley
  1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients; cook 10 minutes, stirring occasionally. Add peppers, salt, and chickpeas; saute 5 minutes. Stir in tomato and water. Bring to a boil; partially cover, reduce heat, and simmer 25 minutes or until potatoes are tender. Remove vegetables with a slotted spoon; set aside. Reserve 1 cup 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 5 minutes. Fluff with a fork. Serve with vegetables; sprinkle with chopped parsley.
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