Vegetable Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tbl olive oil1 medium leek, washed and chopped, or 1 med onion1 tbsp peeled and minced ginger3 cloves of garlic1/4 jalapeno seeded and minced3/4 tsp cumin1 tbsp tomato paste3 cups sweet potato chopped into 1/2 inch cubes3 cups cauliflower, chopped into 1 inch florets2 cups veggie broth2/3 cup green olives1 cinnamon stick, or a few dashes of the poweder1 cup couscous cooked according to package instructions
1. Heat oil over medium heat in a pot. When hot, add leeks, ginger, garlic and jalapeno, and sauté until leeks begin to soften, about 5 minutes.
2. Add cumin and tomato paste and cook, stirring constantly, until fragrant, 1 minute. Add potatoes and cauliflower and salt if you would like too. Coat mixture with tomato mixture.
3. Add broth, olives and cinnamon and bring to boil. Reduce heat to a medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes.
4. Remove cinnamon stick, if you used one, and garnish with cilantro or parley or nothing at all and serve over couscous.
Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user DMEDICI5.
2. Add cumin and tomato paste and cook, stirring constantly, until fragrant, 1 minute. Add potatoes and cauliflower and salt if you would like too. Coat mixture with tomato mixture.
3. Add broth, olives and cinnamon and bring to boil. Reduce heat to a medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes.
4. Remove cinnamon stick, if you used one, and garnish with cilantro or parley or nothing at all and serve over couscous.
Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user DMEDICI5.
Nutritional Info Amount Per Serving
- Calories: 431.8
- Total Fat: 16.1 g
- Cholesterol: 3.3 mg
- Sodium: 1,584.6 mg
- Total Carbs: 67.2 g
- Dietary Fiber: 12.3 g
- Protein: 9.4 g
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