Vegetable Tagine With Almond And Chickpea Couscous

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* Exported from MasterCook *

 

Vegetable Tagine With Almond And Chickpea Couscous

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pack shallots -- (400 g ) peeled

2 tablespoons olive oil

1 large butternut squash -- deseeded, peeled and cut into

bite sized chunks

1 teaspoon ground cinnamon

1 teaspoon ground ginger

16 fl oz strong flavoured veg stock

12 small pitted prunes

2 teaspoons clear honey

2 red peppers -- deseeded and cut into chunks

3 tablespoons chopped coriander

2 tablespoons chopped mint -- plus extra for sprinkling

FOR THE COUSCOUS:

9 ounces couscous

1 tablespoon harissa (Moroccan chilli paste)

1 can chickpeas -- (400 g ) drained and rinsed

1 handful toasted flaked almonds

 

Fry the shallots in the oil for five minutes until they are softening and

browned. Add the squash and spices, and stir for one minute. Pour in the

stock, season well, then add the prunes and honey. Cover and simmer for

eight minutes.

 

Add the peppers and cook for eight to ten minutes until just tender. Stir

in the coriander and mint.

 

Pour 400ml boiling water over the couscous in a bowl, then stir in the

harissa with 1 tsp salt. Tip in the chickpeas, then cover and leave for

five minutes. Fluff up with a fork and serve with the tagine, flaked

almonds and extra mint.

 

Source:

" Daily Mail May 2007 "

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Per Serving (excluding unknown items): 2769 Calories; 43g Fat (13.4%

calories from fat); 91g Protein; 536g Carbohydrate; 83g Dietary Fiber; 0mg

Cholesterol; 148mg Sodium. Exchanges: 33 Grain(Starch); 2 Lean Meat; 2 1/2

Vegetable; 6 1/2 Fat.

 

NOTES : Great alternative to curry and full of flavour-packed ingredients.

Serves 4.

 

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