couscous with 7 vegetable tagine-amazing
2 1/2 TBS extra virgin olive oil
1 Large Onion, chopped
2 cloves garlic, slivered
5 cups vegetable broth (low sodium preferable)
2 medium tomatoes peeled, seeded, and chopped
1 boiling potato cut into 8 pieces
salt and pepper
1 small carrot
1 cup fresh or frozen peas
4 medium asparagus *
2 oz fresh green beans
1 19oz can chickpeas rinsed and drained
1 medium red bell pepper coursely chopped
1 small zuchinni
1 TBS harissa sauce or chinese chile paste (or red pepper flakes)
2 cups instant couscous
1/2 cup fresh cilantro
1 1/2 TBS fresh lemon juice
In a medium stockpot, heat 2 TBS of the oil over medium heat. Add the onion and garlic cook until softened and lightly golden stirring often. Stir in 2 cups of the broth, tomatoes, potato, salt and pepper; bring to a boil over high heat. Add the carrots and fresh peas, medium aspargus, and large green beans, if using; return to a boil. Cover, reduce the heat and simmer for 10 minutes. (if using frozen peas thing asparagus, and small green beans just add the carrots and cook for 10 minutes, then add these vegetables in the next step with the chickpeas.) Add the chickpeas, red bell pepper, zucchini, and crushed red pepper flakes, if using; bring to a boil over medium high heat. Cover, reduce the heat, and simmer gently until all the vegetables are tender, 7 to 10 minutes.
Meanwhile, in a large saucepan, bring the remaining 3 cups of broth to a boil. Stir in the couscous and the remaining 1/2 TBS oil. Cover and remove from the heat. Let Stand until all the broth is absorbed. 7 minutes. uncover and fluff with a fork
Just before serving, add the cilantro, lemon juice, and the harrissa or chile paste, if using, to the stewed vegetables, stirring well to combined. Season with additional salt and pepper as necessary serve over hot couscous.**
*nixed this because I hate asparagus
**forgot this step but didn't miss it either.
oh did serve it over couscous