|2 servings||calories per servings 750||protein serving 21 g||carbs per serving 133 g||total fat per serving 16 g|
A tagine is a hearty, healthful stew served over couscous that originated in the Moroccan part of the Mediterranean. The word tagine refers to both the dish and the traditional conical vessel in which it is prepared, although a good skillet with a lid works well too. The key to a tagine’s flavor is a generous seasoning of aromatic spices – we use a blend of garam masala, turmeric and coriander. A dollop of chutney brings bold, tangy flavor and a bit of sweetness for balance, while a bed of tender couscous soaks up every drop of the fragrant broth.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||133 g|
|Dietary Fiber||17 g|
MISE EN PLACE
• Peel, halve and thinly slice onion.
• Peel sweet potato. Cut into 3/4-inch dice.
• Discard pepper stems and seeds. Cut flesh into 1-inch dice.
Place a sauce pot or deep skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion, potato, peppers and 1/4 teaspoon PeachDish Salt. Cook, stirring often, until onion is crisp-tender, about 5 minutes.
Stir in spice blend. Cook, stirring, until fragrant, 1 minute. Reduce heat if spices begin to scorch.
Stir in tomatoes with juice, chickpeas and raisins. Reduce heat to medium-low. Cover pot. Simmer, stirring occasionally, until sweet potato is tender, 15-20 minutes. Add water if mixture gets dry.
While tagine cooks:
• Place a small saucepan with a lid over high heat. Add 1 1/2 cups water and 1 teaspoon olive oil.
• When water boils, stir in couscous and 1/4 teaspoon PeachDish Salt. Remove from heat. Cover, and let stand until tagine is ready to serve.
• Fluff couscous with a fork.
• Fold in almonds. Divide between 2 bowls.
• Taste tagine, and adjust seasoning as desired with PeachDish Salt.
• Spoon tagine over couscous.
• Top with chutney as desired, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...