Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
This spicy stew is no garden-variety meal. Healthy eating is easy when Mother Nature cranks out plenty of nutrient-packed produce. Chef Shawn McClain of Chicago's Spring restaurant created a vegetarian dish using a variety of veggies in a tagine, a flavorful Moroccan stew. We can't think of a tastier way to help get your five-a-day.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Moroccan Leafy Green Tomato Vegetable Low Fat Spring Healthy Vegan Couscous Self
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 cup baby carrots
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp extra-virgin olive oil
  • 1 medium zucchini, cut into 1/2-inch slices
  • 1 cup cauliflower florets
  • 1 cup frozen pearl onions
  • 1/2 cup sliced radishes
  • 2 cloves garlic, peeled and minced
  • 2 cloves garlic, peeled

Preparation Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each. Nutritional analysis per serving: 401 calories, 9 g fat (1 g saturated fat), 67 g carbohydrates, 13 g protein, 13.5 g fiber Nutritional analysis provided by Self

Preparation Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each. Nutritional analysis per serving: 401 calories, 9 g fat (1 g saturated fat), 67 g carbohydrates, 13 g protein, 13.5 g fiber Nutritional analysis provided by Self

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