Serving Size: 12
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1 bundle asparagus — trimmed
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion — peeled, and
5 celery stalks — trimmed, and cut on
the diagonal into 1 1/2″ chunks
2 large carrots — peeled, and
thinly sliced, plus
4 large carrots — peeled, and cut on
the diagonal into 1″ chunks
2 large leeks, white and light green part — halved lengthwise,
then thinly sliced
12 large mushrooms — quartered
6 garlic cloves — minced or chopped
4 ripe tomatoes — diced
2 yellow bell peppers — cored, seeded,
and cut into 1″ chunks
1 green bell pepper — cored, seeded,
and cut into 1″ chunks
5 Japanese eggplants — trimmed, and cut
into 1 1/2″ chunks
7 medium red new potatoes — quartered
6 ounces tomato paste
1 cup water
Salt — to taste
Freshly-ground black pepper — to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous – (12 oz ea)
1/2 cup hot water — almost simmering,
but not boiling
Bring a pot of water to a boil; add asparagus and cook until just barely
tender. Drain and refresh with cold water. Drain again; set aside.
Bring pot of water to a boil; add haricots verts and boil until cooked
tender-crisp. Drain and refresh with cold water. Drain again; set aside.
In a large Dutch oven or pot, add oil. Heat on high heat until very hot,
but not smoking. Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are
translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute. Stir in tomatoes, bell peppers,
4 carrots, eggplant and potatoes. Add tomato paste, 1 cup water, salt and
pepper. Stir to combine. Bring to boil; lower heat and simmer, covered,
until all vegetables are very tender and sauce thickens, about 30 to 40
minutes. Should have a stew-like consistency.
Stir in parsley and basil. Taste and adjust seasonings if necessary.
Place couscous in a large bowl. Pour 1/2 cup water over top. Add salt
and pepper to taste. Toss.
Presentation: Place couscous on large serving platter. Top with
vegetable tagine mixture. Allow to sit 10 minutes before serving, so that
the couscous can absorb some of the liquid. If you have excess juices,
serve them in a sauce boat on the side. Garnish with reserved asparagus
and haricots verts.
This recipe yields 12 servings.
Nutritional data per serving: Calories, 384; protein, 13 grams;
carbohydrates, 77 grams; fat, 0.5 gram; cholesterol, none; sodium, 59