VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
- In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
- Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 16 grams
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NANCY MUGAMBI
[email protected]This is the best vegetable tagine I've ever had. The flavors are amazing and the Jerusalem artichokes are a perfect addition.
QAMAR AWAN
[email protected]This tagine is a great make-ahead meal. I made it on Sunday and reheated it for dinner on Tuesday. It was just as delicious the second time around.
Abid Mehmood
[email protected]This tagine is a great way to use up leftover vegetables. I had some carrots, celery, and potatoes that were about to go bad, and they all worked perfectly in this dish.
Letitia Mcintyre
[email protected]I made this tagine for a potluck and it was a big hit. Everyone loved the unique flavor of the Jerusalem artichokes.
RASHED VAI
[email protected]This tagine is a healthy and flavorful way to enjoy vegetables. The Jerusalem artichokes are a good source of fiber and potassium, and the other vegetables are packed with vitamins and minerals.
Dagf Dsfgs
[email protected]I love the vibrant colors of this tagine. The orange carrots, green zucchini, and purple potatoes make it a feast for the eyes.
Shauntel hook
[email protected]This tagine is a great make-ahead meal. I made it on Sunday and reheated it for dinner on Tuesday. It was just as delicious the second time around.
Abdullah Gohar
[email protected]I made this tagine in my slow cooker and it turned out perfectly. The vegetables were tender and the flavors were well-blended.
George Smith
[email protected]This tagine is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavor of the Jerusalem artichokes and the tender vegetables.
Marquette
[email protected]I'm not a vegetarian, but I really enjoyed this vegetable tagine. The flavors were amazing and the Jerusalem artichokes were a nice change from the usual potatoes or rice.
Fero Fero
[email protected]This tagine is a great weeknight meal. It's easy to make and can be tailored to your own taste preferences. I added some extra cumin and paprika to give it a bit more of a kick.
Fabian Smith
[email protected]I made this tagine for a dinner party and it was a hit! Everyone loved the unique flavor of the Jerusalem artichokes and the tender vegetables.
Parker Work
[email protected]This tagine is a great way to use up leftover vegetables. I had some carrots, celery, and potatoes that were about to go bad, and they all worked perfectly in this dish.
Carlos Castro
[email protected]I'm not usually a fan of Jerusalem artichokes, but they were surprisingly delicious in this tagine. The combination of spices and vegetables was perfect, and the tagine was really easy to make.
Tiamoor Ali
[email protected]This vegetable tagine was a delightful culinary journey. The Jerusalem artichokes added a unique and earthy flavor to the dish. I particularly enjoyed the vibrant colors of the vegetables, which made the tagine a feast for the eyes as well as the pal