Photo: Karry Hosford
Yield
4 servings (serving size: 1 1/4 cups tomato mixture, 1/2 cup couscous, 1/2 cup grilled vegetables, and 1 tablespoon pine nuts)

"The idea for this dish came from a favorite restaurant offering. I changed it to fit what I had on hand at the time. I serve the tagine over couscous and top it with the vegetables. My family loves it." CLReader.

How to Make It

Step 1

Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in a zip-top plastic bag. Seal bag; toss well to coat.

Step 2

Prepare grill.

Step 3

Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add cumin, fennel, and cinnamon; sauté 1 minute. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are just tender.

Step 4

Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.

Step 5

Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.

Ratings & Reviews

bjane1's Review

kscherm
July 18, 2013
I really enjoyed the flavors in this dish, along with the presentation. I also used red pepper flakes to give it a bit more heat. Hubbie wasn't quite as enthusiastic...he thought it needed more spice.

kscherm's Review

bjane1
March 06, 2010
This was just wonderful. I threw in a little coriander as well. Just beautiful flavors. I forgot to get couscous at the store but had jasmine rice so I used that and threw in some sliced almonds in the rice when it went to a simmer with some crushed red pepper. Just great!